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.
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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.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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