Salsa Di Balsamella - Bechamel Cream Sauce

Bechamel is one of the mother sauces, and this Italian version keeps it clean and simple. Equal parts butter and flour form the roux, warm milk goes in slowly, and you stir until thick and creamy. A pinch of nutmeg and a pinch of cayenne add warmth without either flavor announcing itself.

The two keys to a smooth bechamel are low heat and warm milk. Melting the butter over low heat prevents browning, which would darken the sauce and change its flavor. Using warm (not cold) milk prevents the roux from seizing into lumps. Pour the milk in a thin stream while whisking constantly.

This sauce goes everywhere in Italian cooking: layered into lasagna, stirred into baked pasta, spooned over vegetables for a gratin, or used as the base for a cheese sauce.

Chef Tips

• Cook the roux (butter and flour) for 2 to 3 minutes before adding milk. This removes the raw flour taste that can make the finished sauce pasty.
• Warm the milk in a separate pan or in the microwave before adding. Cold milk hitting a hot roux creates lumps that are almost impossible to whisk out.
• If lumps happen anyway, pass the sauce through a fine-mesh strainer. It recovers perfectly.

Variations

• Stir in ½ cup of grated Parmesan for a Mornay sauce (Italian cheese sauce).
• Add 2 tablespoons of Dijon mustard for a sharper sauce that pairs well with ham or vegetables.
• Infuse the milk with a bay leaf and a few peppercorns before straining and adding to the roux for a more aromatic base.