Besciamella

Besciamella
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Besciamella

Recipe by Marta GattiniCuisine: Italian, French
Cook Time

30+

minutes

Besciamella recipe, we usually use it with Cauliflower Besciamella or as the white sauce in a lasagna. It is popular in French cuisine as "Béchamel".

Ingredients

  • 60g - Butter

  • 1L - Whole Milk

  • 4 tbsp - Flour

  • 3-4 pinches of Salt

  • Nutmeg

Directions

  • Put a pot on medium heat
  • Melt butter in pot
  • Use a strainer to strain the 4 tbsp of flour (this is to evenly powder the flour among the butter). Mix the butter/flour together every few taps to ensure the flour mixes well.
  • Slowly mix and add milk at the same time. Ensure no sticking on the bottom of the pot.
  • Add 3-4 pinches of salt.
  • Add dashes of nutmeg.
  • Stir for 30 minutes in one direction. You may need to increase the heat while stirring (do not allow it to boil). Check to make sure no lumps form.
  • The mixture should have a slightly thick consistency when done, but should still be fluid.

Notes

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