Description Edit

Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella (or balsamella or bechimella) for centuries. The sauce functions as a binding element in many pasta and vegetable dishes. it is also used as a topping in baked dishes, most notably lasagna and cannelloni, to prevent them from drying out.

Ingredients Edit

Directions Edit

  1. Melt butter in a heavy medium pan over medium low heat.
  2. Add sifted flour and whisk for 1½ minutes.
  3. Do not allow to brown.
  4. Gradually add milk, whisking constantly.
  5. Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce is the consistency of thick cream, about 15 minutes.

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