Béchamel sauce
Béchamel is a crema white sauce. If you add grande cheese you make a Mornay sauce; with tomato purèe you make Aurora sauce.
Ingredients:
- 1/4 cup (a quarter of a cup) unsalted butter
- 1/4 cup (a quarter of a cup) flour
- 2 cups milk
- Salt and pepper to taste
- Grated nutmeng to taste
Quantity: 2
Method
- Melt the butter over low heat in a medium heavy saucepan
- Add the flour and mix well with a wooden spoon
- Cook over low heat, stirring continuously
- Remove from heat and let rest for 15 minutes
- Heat the milk and add it slowly to the roux
- Simmer and stir gently over low heat until thick
- Add salt, white pepper and grated nutmeng to taste.
Francesco Santoleri