Mario Batali's Besciamella
- Serves: 3 1/2 cups
- Active Time: 25 mins
- Total Time: 25 mins
- Views: 34,475
- Success: 100%
Step 1: Cooking the Roux• 5 tbsp unsalted butter
• 1/4 cup all-purpose flour
To make the besciamella, heat a saucepan over medium heat and melt the butter. Once melted, add the flour to create a roux and stir until smooth. Cook for about 6 to 7 minutes, stirring frequently, until it turns a light-golden brown.
Step 2: Making the Besciamella• 3 cups whole milk
• 1 to 2 tsp sea salt
• 1/2 tsp freshly-grated nutmeg
Meanwhile, in a separate pot, heat the milk to just under a boil. Once the mixture has browned and the milk has heated, add the milk to the roux, about one cup at a time. Whisk constantly, until very smooth, bringing it back to a boil each time. Once all of the milk has been incorporated and the mixture has come back up to a gentle boil, turn the heat to low and let cook for about 10 minutes. Stir occasionally. The sauce should nicely coat the back of a spoon. Once done, remove from the heat and season with the salt and freshly-grated nutmeg.
Besciamella sauce is widely used in many dishes, such as lasagne, soufflés, and moussaka.
- by Mario Batali
- May 7, 2008
Besciamella can be stored in the refrigerator for up to 2 days. It is best to cool the besciamella by placing it over an ice bath and stirring until it cools down. Place plastic wrap directly onto the surface of the sauce to prevent a skin from forming. Cover the bowl with plastic wrap to seal and refrigerate.