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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN. COOKING TIME: 20 MIN. SERVINGS: 4 COST: LOW
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
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RECIPE
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.