Italian-style Béchamel Sauce

Italian Style B�chamel Sauce

Although widely recognized by its French name, b�chamel, 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.

Melt 3 T. butter in a heavy medium pan over medium low heat. Add 4 T. sifted flour and whisk for 1 1/2 minutes. Do not allow to brown. Gradually add 2 cups of milk, whisking constantly. 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. Source: Authentic Italian Cooking

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