Balsamella [White sauce]
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Virgil Landretti
Italian White Cream Sauce
ingredients
- 2 Tbls. Butter
- 3 Tbls. Flour
- 1 1/2 Cups milk
- Dash of salt
- Pinch of freshly ground White pepper (Black is o.k.)
- 1 oz Parmigiano-Reggiano, freshly grated
- Pinch of freshly grated Nutmeg
directions
- 1
Place butter in a saucepan and turn the heat to low.
- 2
When the butter is melted, remove the saucepan from the stove.
- 3
Sift the flour into the butter a little at a time, stirring continuously to combine them. Add the milk a little at a time.
- 4
Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
- 5
Turn heat off. Add salt, and stir in the grated parmigiano cheese and pinch of nutmeg.
notes
Many variations available to consider: White wine Chicken broth Anchovy Mushrooms Sweet diced onion—leeks
Source: Virgil Landretti
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