This herb-scented bechamel sauce is a lighter but luscious alternative to a rich cream sauce. Though thickened with flour, it has the texture of cream, and when cooked the full length of time it shouldn't have a floury taste. Always prepare this sauce before making the ravioli so the herb flavors have a chance to infuse.

  • Recipe excerpted from The Savory Way (Broadway Books, 1990), by Deborah Madison

Ingredients Edit

Directions Edit

  1. In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and thyme.
  2. Slowly heat over medium-low heat, stirring occasionally, until warmed.
  3. Meanwhile, in medium saucepan, melt butter over medium heat.
  4. Stir in flour and cook, stirring, for 1 minute.
  5. Whisk in warm milk mixture and pinch of salt and bring to simmer.
  6. Reduce heat to low and cook, whisking occasionally, until thickened, about 25 minutes.
  7. Add more salt if needed and nutmeg.
  8. Strain through a fine-meshed sieve before using.
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