Salsa Di Balsamella - Bechamel Cream Sauce

Title: Salsa Di Balsamella - Bechamel Cream Sauce

Categories: Italian, Sauces

Yield: 2 Cups

4 tb Butter

4 tb Flour

2 c Milk; heated

Salt

1 pn Cayenne pepper

1 pn Nutmeg

Over low heat, melt the butter into a saucepan, making sure it does

not brown. Add the flour and mix thoroughly. Add the warm milk

slowly, stirring constantly, until the sauce is thick and creamy.

2 cups/

470 ml

From Chef Pasquale Carpino's Gourmet Italian Cooking

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