Besciamella Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
8 T: Unsalted butter,
1/2 t: Salt,
3/4 cup: Quick-mixing flour,
Freshly ground pepper to,
4 cup: Milk,
-taste,
1/2 t: Freshly grated nutmeg,
Directions:
Melt the butter in a heavy saucepan over low heat. Add the flour all
at once, and stir rapidly with a wire whisk until blended. When you
use the quick-mixing flour that has a granular feeling, lumps never
form. With ordinary flour, lumps are a good possibility. Heat the
milk to scalding (just under a boil, when a skin has formed on the
top), and add it all at once to the butter-flour mixture, stirring
vigorously with a whisk. Continue cooking over medium heat, stirring
constantly, until the sauce has thickened and is smooth, about the
consistency of a thin pudding. Add the nutmeg, salt, and a few grinds
of pepper. Cool the sauce for about 15 minutes before using. It
becomes firmer as it cools. From The Romagnolis Table by Margaret &
G. Franco Romagnoli. Submitted By TERRI WOLTMON On 10-01-94
Source from luhu.jp
at once, and stir rapidly with a wire whisk until blended. When you
use the quick-mixing flour that has a granular feeling, lumps never
form. With ordinary flour, lumps are a good possibility. Heat the
milk to scalding (just under a boil, when a skin has formed on the
top), and add it all at once to the butter-flour mixture, stirring
vigorously with a whisk. Continue cooking over medium heat, stirring
constantly, until the sauce has thickened and is smooth, about the
consistency of a thin pudding. Add the nutmeg, salt, and a few grinds
of pepper. Cool the sauce for about 15 minutes before using. It
becomes firmer as it cools. From The Romagnolis Table by Margaret &
G. Franco Romagnoli. Submitted By TERRI WOLTMON On 10-01-94
Source from luhu.jp