Italian-style Béchamel Sauce

Description

Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella (or balsamella or bechimella) for centuries. The sauce functions as a binding element in many pasta and vegetable dishes. it is also used as a topping in baked dishes, most notably lasagna and cannelloni, to prevent them from drying out. From "Catsrecipes Y-Group"

• Source: Authentic Italian Cooking

Ingredients

• 3 tbsp butter
• 4 tbsp sifted flour
• 2 cups of milk
• salt and pepper to taste

Procedures

1. Melt butter in a heavy medium pan over medium low heat.
2. Add sifted flour and whisk for 1½ minutes.
3. Do not allow to brown.
4. Gradually add milk, whisking constantly.
5. Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce is the consistency of thick cream, about 15 minutes.

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