Besciamella is a creamy white sauce popular in Italian and French cuisine, where it's known as Bechamel. Although Besciamella sauce contains only a few ingredients, it's packed with flavour, making it popular for Italian dishes such as Bolognese-style lasagne, baked ziti and as a base for other cream sauces. Avoid store-bought, processed Besciamella sauce and make your own in a matter of minutes for the freshest flavour.
- Skill level:
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Things you need
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 medium saucepans
- Wire whisk
Melt 5 tablespoons of butter in a medium saucepan over medium heat.
Stir in 4 tablespoons of flour and cook for about 7 minutes until the mixture is smooth and a light golden brown.
Heat 3 cups of milk in another medium saucepan until just below boiling.
Pour the hot milk immediately into the butter and flour mixture a cup at a time, constantly whisking with a wire whisk.
Bring the mixture to a boil for 30 seconds, then remove from heat.
Stir in 2 tablespoons of salt, and a half teaspoon each of black pepper and nutmeg. Use the sauce in a pasta dish or other recipe as desired.
Tips and warnings
- To thicken the sauce, add more flour into the butter at the start of the cooking process, about a tablespoon at a time. You can also reduce the amount of milk added to the flour mixture.
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