Balsamella

By lorik

The Italian name for béchamel, balsamella is one of the classic five mother sauces.

Makes 2 1/2 cups
Total time: 15 minutes

Ingredients

• 4 Tbsp. unsalted butter
• 1/4 cup all-purpose fl our
• 21/4 cups whole milk
• 1/2 tsp. freshly grated nutmeg
• Salt and white pepper to taste

Preparation

Step 1

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.

Whisk in milk and nutmeg, bring sauce to a simmer, then reduce heat to low and cook until thick, whisking occasionally, 10 minutes. Season Balsamella with salt and white pepper.