Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.
Recipe information
Yield
4 cups
Ingredients
Preparation
Step 1
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and cook for 1½–2 minutes, stirring con- stantly with a wooden spoon to prevent it from taking on any color whatsoever. Gradually add the hot milk in a slow, steady stream, stirring constantly with a whisk to prevent lumps. Increase the heat to medium and cook the sauce, stirring con- stantly with a wooden spoon, until it has the consistency of very thick cream, 10–15 minutes. Remove the pan from the heat.
Step 2
Stir in the cheese, if using, and season with nutmeg and salt to taste. Strain the sauce through a sieve if it is lumpy. Lay a sheet of plastic wrap directly on the surface of the besciamella to keep it warm until ready to use and to prevent a skin from forming.
