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BESCIAMELLA

WHITE SAUCE USED FOR MANY DISHES
ORIGINALLY FROM TUSCANY, IT WAS IMPORTED TO FRANCE BY CATERINA DE' MEDICI 

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN.          COOKING TIME: 20 MIN.          SERVINGS: 4          COST: LOW
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1 QUART (4 CUPS) (1LITRE ) WHOLE OR 2% MILK AT ROOM TEMPERATURE

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3/4 CUP (100 GR.) ALL PURPOSE FLOUR

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1/2 CUP MINUS 1 TBSPOON UNSALTED BUTTER

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SALT TO TASTE

RECIPE

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1) IN A 2-QUART SAUCEPAN MELT THE BUTTER ON LOW HEAT

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2) ADD FLOUR A LITTLE AT A TIME STIRRING CONSTANTLY WITH A WOODEN SPATULA

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3) THE BUTTER AND FLOUR MIXURE WILL HARDEN

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4) ADD MILK IN A THIN STEADY STREAM A LITTLE AT A TIME STIRRING CONSTANTLY

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5) MAKE SURE NO LUMPS FORM.

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6) ONCE THE MILK IS ALL ADDED SALT TO TASTE. KEEP ON STIRRING.

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7) KEEP ON STIRRING UNTIL THE BESCIAMELLA IS THE DESIRED CONSISTENCY.
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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES