BESCIAMELLA

Béchamel Recipe

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Bechamel sauce was initially called “Salsa Colla” (“glue sauce”) because its main purpose was as a binding element in many pasta and vegetable dishes. 

How to Make It

whole milk unsalted butter all-purpose flour fine salt grated nutmeg

In a saucepan, melt the butter over low heat then add the flour using a flour sieve.  Mix QUICKLY with a whisk.

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Heat the milk. Pour the milk slowly over the roux, while stirring with a whisk.

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Keep mixing for about 10/15 minutes, until you have a fairly thick consistency. Add a pinch of fine salt and grated nutmeg.

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FULL RECIPE  ON recipesfromitaly.com