Basic Cream Sauce (Besciamella)

Basic Cream Sauce (Besciamella)
Photo by Scott Philips


  • ½ tsp. kosher salt
  • 3 Tbs. unbleached all-purpose flour
  • 1/8 tsp. freshly ground black pepper
  • Small pinch freshly grated nutmeg
  • 1-¾ cups whole milk, heated
  • 1-½ oz. (3 Tbs.) unsalted butter

In a 2-qt. saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce h...

View full recipe at Fine Cooking


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