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

1. Melt the butter over low heat in a medium heavy saucepan
2. Add the flour and mix well with a wooden spoon
3. Cook over low heat, stirring continuously
4. Remove from heat and let rest for 15 minutes
5. Heat the milk and add it slowly to the roux
6. Simmer and stir gently over low heat until thick
7. Add salt, white pepper and grated nutmeng to taste.

Francesco Santoleri