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    You are in: Home / Recipes / Besciamella Sauce Recipe
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    Besciamella Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    s'kat's Note:

    To accompany Mario Batali's 'Timpano di Maccheronni (the Mythic Pasta Dome)', Timpano Di Maccheroni (The Mythic Pasta Dome).

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat butter in a medium saucepan until melted.
    2. 2
      Add flour, stirring until smooth.
    3. 3
      Cook gently over medium heat until light golden brown, 6-7 minutes.
    4. 4
      Meanwhile, heat the milk in a separate pan until almost boiling.
    5. 5
      Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
    6. 6
      If lumps begin to form, you need to adjust the heat up a bit higher.
    7. 7
      Bring to a boil, and cook for 30 seconds, continuing to stir.
    8. 8
      Remove from the heat and season with salt and nutmeg.
    9. 9
      Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
    10. 10
      I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

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    Ratings & Reviews:

    • on November 13, 2010

      45

      I made this sauce for the Timpano recipe. Although this sauce was fairly easy to make, my Timpano did not turn out good because of the crust. I'm going to make the Timpano again, perhaps using a pre-made dough.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Besciamella Sauce

    Serving Size: 1 (847 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 328.6
     
    Calories from Fat 227
    69%
    Total Fat 25.2 g
    38%
    Saturated Fat 15.5 g
    77%
    Cholesterol 69.4 mg
    23%
    Sodium 1166.0 mg
    48%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 11.9 g
    47%
    Protein 8.4 g
    16%

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