Besciamella (white sauce) makes people afraid even from its name! But it's a must and of course a basic for anyone who loves cooking. In particular because its usage in the Italian and french cuisine. It's super easy. The most important parts are balancing the heat and stirring well! I promise, you are going to get an outstanding result.
Serves 8 People
- 1 liter milk
- 3-4 peppercorns
- 2 cloves
- 2 bay leaves
- 100 g butter
- 100 g flour
- pinch of salt
- pinch of nutmeg
- Put a pot on medium heat, add the milk, peppercorns, cloves and bay leaves and warm the milk up. Before it starts boiling, remove it from the heat, filter and set aside.
- Put a non-stick, clean and dry pot on medium-low heat, add the flour and toast it for 5 to 6 minutes, add the butter to make the Roux, using a wooden spoon, stir immediately, when it gets smooth, continue cooking it for about 1-2 minutes.
- Switch to whisk and add a cup of warm milk into the pot, continue stirring, if it's getting to dry, just remove the pot from the flame, add some more milk and continue to stir until it is smooth again (don't worry if it gets a bit chunky with the first cup of milk), continue adding milk and stirring until the milk finishes and the white sauce is silky and smooth with desired thickness.
- Add a pinch of salt and nutmeg. Cover it with a plastic film and let it rest for about 15-20 minutes.
- White sauce is runny when is hot and gets thicker when cools down.