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Besciamella Sauce

Italian.Chef's picture
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper white 1 Pinch
  Nutmeg 1 Pinch

1. In a small saucepan, melt the butter over moderate heat without letting it brown. Remove the pan from the heat, add the flour, and stir together thoroughly.
2. Add the milk and the cream, and beat with a whisk to dissolve the flour partially. Then return the pan to moderate heat and, whisking constantly, bring the sauce to a boil. When it is quite thick and smooth, reduce the heat to its lowest point and simmer the sauce for 2 or 3 minutes to remove any taste of raw flour. Stir in the salt, pepper, and nutmeg
3. If the sauce is not to be used right away, stir it every now and then as it cools to prevent a skin from forming on its surface. Cover it with plastic wrap and refrigerate; it will solidify when cold. Reheat it to tepid, stirring constantly, before using. Thin it with a little more milk or cream if it seems too thick

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 974 Calories from Fat 750

% Daily Value*

Total Fat 85 g131.2%

Saturated Fat 53.1 g265.5%

Trans Fat 0 g

Cholesterol 272.5 mg90.8%

Sodium 1065.7 mg44.4%

Total Carbohydrates 44 g14.8%

Dietary Fiber 1.5 g6.1%

Sugars 6.4 g

Protein 11 g22.5%

Vitamin A 60.1% Vitamin C 1.5%

Calcium 22.7% Iron 12.7%

*Based on a 2000 Calorie diet

Besciamella Sauce Recipe