One of the classic five mother sauces, balsamella is the Italian name for béchamel. The basis for many recipes, from mac and cheese to soufflés, this is a recipe to commit to memory.
Makes
2½ cups
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Instructions
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
Whisk in milk and nutmeg, bring sauce to a simmer, then reduce heat to low and cook until thick, whisking occasionally, 10 minutes. Season Balsamella with salt and white pepper.
