Besciamella Sauce

Besciamella Sauce - Grant Wilson
4 Cups

8 Tbsp Salted Butter
1/4 Cup Flour
4 Cups Milk
2 tsp Salt (or more)
1/4 tsp White Pepper (Black pepper works fine too)
1/2 tsp Freshly Grated Nutmeg OR Chinese 5 Spice Powder

1. Heat the milk in a medium saucepan pan until it steams
2. While the Milk is warming, slowly melt Butter in a separate larger saucepan over low heat.
3. Once the Butter has melted, add Flour to make a roux and stir until smooth.
4. Cook roux over medium-low heat until light gold. (6-7 minutes)
5. Once Milk is steaming turn off heat.
6. Add the warmed milk to the roux one cup at a time while mixing with a whisk.
7. Simmer on low heat for 10 minutes, stirring constantly.
8. Then remove from heat.
9. Add Nutmeg.
10. Salt & Pepper to taste.

This is great in Grant's Lasagna.

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