Best Besciamella Cream Sauce Recipes

BASIC CREAM SAUCE (BESCIAMELLA)

Steps:

• 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 has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch. Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it's left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.

BESCIAMELLA (CREAM SAUCE)

Steps:

• In a heavy saucepan, melt the butter over moderate heat. Add flour and cook the roux, stirring constantly with a wire whisk until there are no lumps and it is pale gold in color. Pour in the milk and cream slowly, stirring with the whisk. Bring to a boil, stirring constantly. Reduce heat and cook until the sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Set aside.

BESCIAMELLA (CREAM SAUCE)

Steps:

• * This recipe for cream sauce and the recipe for Salsa Di Pomodori (tomato sauce) are used with the Cannelloni recipe from the World Gourmet Calendar. To make Cannelloni, you will need both sauce recipes: In a heavy saucepan melt butter over moderate heat. Add 6 tablespoons of flour and cook the roux stirring constantly with a whisk. Pour in milk and cream slowly stirring with a whisk. Bring to a boil, reduce heat, and cook until sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Reserve.