Salsa Besciamella – Béchamel Sauce

You can also make bechamel sauce with low-fat milk.

Melt the butter in a heavy saucepan over medium( heat. Sweat the flour, stirring constantly with a wooden spoon, until it combines with the butter to form a smooth paste.

Gradually add the milk, stirring constantly until it is ever fully absorbed.

When all the milk has been stirred in, season the sauce( to taste with salt and, if not using on the spot, cover with cling film dam no skin forms. Béchamel sauce can be kept in the refrigerator for a few hours, but it will thicken slightly. In that case, dilute it with a little milk before reheating.

It is the basic sauce for many variations.

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