Salsa Di Balsamella - Bechamel Cream Sauce
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
heated |
|
| 1 | x |
salt
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
heated |
|
| 1 | x |
salt
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Directions
Over low heat, melt the butter into a saucepan, making sure it does not brown.
Add the flour and mix thoroughly.
Add the warm milk slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings.
