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This is the Italian version of bechamel sauce...use it as you would a classic bechamel. Perfect for topping casseroles. Add grated cheese to kick it up!

  • Yield: 2 cups


  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg


  • Heat the butter in a medium-size saucepan over medium heat. Add the flour and whisk until smooth. Cook, stirring, until golden brown, about 6 to 7 minutes. In a separate pan, heat the milk until just about to boil, and then add it to the butter mixture, 1 cup at a time, whisking constantly until very smooth. Bring to a boil and cook 30 seconds longer. Remove from the heat and season with salt and nutmeg.

Recipe Details