A basic white sauce with many uses in an Italian kitchen. Use as a base for other ingredients, or layer with tomato sauce in a baked pasta dish. By adding ingredients such as grated cheese or pesto to a simple bechamel sauce you can use it on almost anything!
Makes 2 Cups
by Deborah Mele
4 Tablespoons Of Butter
1/4 Cup All-Purpose Flour
2 Cups Milk
Melt the butter in a heavy saucepan over low heat. Once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming.
Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper and nutmeg.
Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.