Yield: Yields about 1-1/2 cups.
This Italian version of bechamel sauce is a building block for Spinach & Ricotta Lasagne and Beef & Pork Ragù Lasagne. Double this recipe, using a 3-qt. saucepan, to make enough sauce for the ragù lasagne.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Easy and tasty. Don't forget to warm the milk to avoid lumps. I made it with some coarsely chopped garlic in from the beginning and then strained it out when the sauce was finished.
Great -- I'm especially pleased that I didn't need any heavy cream.
This recipe turned out perfect. I used half & half, and added minced garlic to the butter. I finished it off with shredded parm and Santiago cheeses. This is a keeper for my recipe board.
Turns out perfect every time! My go-to recipe for white sauce.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?