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Author Notes: Besciamella is a mother sauce, which is versatile. It can used in many different pasta and vegetable recipes. Depending on its use, more or less milk can be added. —woo wei-duan
Makes 600 mls
- 50 grams butter
- 50 grams plain white flour
- 600 milliliters whole milk
- sea salt
- Pinch nutmeg (don’t use if making lasagne alla bolognese)
- Heat the milk either in the microwave for 2 minutes on high or in a saucepan until it begins to simmer, about 10 minutes.
- Put the butter and flour into a saucepan.
- As the butter melts, mix the butter and the flour together.
- Use a wooden spoon to mix well so that it doesn’t have lumps. Keep stirring until you can smell the flour start to cook and the colour changes to a deep golden colour (not dark) like sponge cake, 8 to 10 minutes.
- Begin adding the hot milk little by little.
- Completely mix in a small amount of milk ensure it is completely mixed in before adding some more.
- Mix until you have it well incorporated with no lumps.
- Add the salt to taste and the nutmeg, continually stirring until the sauce is thick, about 10 minutes.
- It is finished with it coats the back of a wooden spoon.
- Keep in a container covered with microwave cling film touching the top surface so that it does not develop a skin.
- Note: To make besciamella in the Vorwerk Thermomix Bimby: Place the butter into the mixing bowl and melt 3min/100C/Speed 1. Add the flour and cook 3 min/100C/Speed 1. Add the milk, salt and nutmeg (if using) and cook 10 min/90C/Speed 4.