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Besciamella Recipe

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This recipe for Besciamella, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Artie McSweet
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 tbsp. unsalted butter
1/4 c. all-purpose flour
3 c. whole milk
2 tsp. salt
1/2 tsp. nutmeg

Directions:
Directions:
In a medium saucepan, melt the butter over medium heat. Add flour and stir until smooth. Cook stirring until light golden brown.

Meanwhile, in another medium sauce pan, heat the milk to just under a boil. Add the milk to the butter mixture about 1 cup at a time, whisking constantly until very smooth, and bring to a boil whisking. Cook, whisking, until thickened, about 10 minutes; remove from heat. Season with salt and nutmeg. Transfer to a bowl and let cool, refrigerate until ready to use.

Personal Notes:
Personal Notes:
This is a “mother” sauce and can be used as a base for other sauces. Add cheese to make a cheese sauce, add white wine to make a wine sauce, etc.

 

 

 

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