Balsamella Sauce "White Sauce"
By: Ann Minard
Published: Thursday, February 18, 2010 - 3:42am

Ingredients




2 cups milk
4 tablespoons butter
3 tablespoons all purpose flour
1/4 teaspoon salt
optional a few grates of nutmeg

Preparation

1 Put the milk into a small heavy bottomed pot and turn to medium low heat and bring to just below the boiling point, do not bring to boil. 2 In another small heavy bottomed pan (or the same one after you have removed the milk and set aside) melt the butter over low heat. Add the flour and stir in with a wooden spoon. Cook while stirring for 2 minutes , just to cook out flour taste. Add 1/4 cup of the milk and whisk in stirring steadily. Continue doing this 1/4 cup at a time and cook over medium low heat until it is as thick as heavy cream. Add salt and nutmeg if you desire. If you find any lumps just whisk them out, this isn't French cooking! 3 This recipe is best made just before using.

About


This is a basic white sauce and was one of the first things I taught my daughter to cook because it was so simple and quick. Balsamella or Bechamel is the white sauce that is used in Fettucini Aldredo, Macaroni and Cheese, and many other baked pasta dishes such as Lasagna Bianco (lasagna with white sauce) and Baked Pasta Bolognese.