Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Bechamel: Besciamella
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- Level: Easy
- Total: 18 min
- Prep: 3 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 430
- Total Fat
- 32 g
- Saturated Fat
- 20 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 11 g
- Cholesterol
- 88 mg
- Sodium
- 743 mg
- Level: Easy
- Total: 18 min
- Prep: 3 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 430
- Total Fat
- 32 g
- Saturated Fat
- 20 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 11 g
- Cholesterol
- 88 mg
- Sodium
- 743 mg
Ingredients
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Directions
- Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Cook’s Note
If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.
