Sauce - Beschiamella

By SallySmo

A fundamental ingredient used in many lasagna, cannelloni and sformato recipes.

Ingredients

• 3 c. of milk
• 5 T. plain flour
• 5 T. butter
• White pepper
• Nutmeg (optional)
• Salt

Preparation

Step 1

In a saucepan (heavy bottom) melt the butter then add the flour and cook for a few minutes at a moderate heat and whisk briskly until the flour and butter are mixed well. Heat the milk separately then once milk boils remove from heat and slowly add the boiled milk a little at a time stirring continually keeping the mixture smooth. Add salt and pepper to taste and a pinch of nutmeg and cook at low heat for about 10-12 minutes until the mixture thickens.

It is best is the mixture is used immediately but it can be covered and stored for up to 2 hours though you must reheat before using.