|
MAKES about 2 cups (16 fl oz 500 ml) 3 cups (24 fl oz/750 ml) whole milk |
|
|
|
In a saucepan over medium heat, heat the milk until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat. Meanwhile, in a heavy, nonstick saucepan over medium-low heat, melt the butter. Using a wooden spoon, stir in the flour and cook, stirring constantly, until a thick, smooth paste forms, 3-4 minutes. Remove from the heat. Slowly drizzle 1-2 tablespoons of the hot milk into the flour paste while whisking constantly. The mixture will immediately become thick and lumpy. Continuing to whisk vigorously, add the milk about 2 tablespoons at a time. The sauce will gradually become smooth. After adding about 1/2 cup (4 fl oz/125 ml) of the milk, slowly add the remaining milk in a thin, steady stream while whisking constantly. Stir in 1/2 teaspoon salt, return the pan to medium heat, and cook, stirring constantly, until the sauce is smooth and thick enough to coat the back of the spoon, about 1 minute. Use immediately, or let cool, cover, and refrigerate in an airtight container for up to 2 days. Reheat over low heat, stirring constantly and adding a little hot water or milk to thin, if necessary. Buon appetito ! |
Copyright 2010 Easy Italian By Trend & Trade Italy
