Traditional Sicilian Béchamel Sauce

Photo: Tony

Ingredients

5 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, room temperature

of nutmeg (small pinch, do not overdue this)

salt and white pepper

Preparation

In your saucepan, melt the butter over medium heat.

When butter has completely melted, add the flour and whisk until smooth.

Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.

Remove from heat and add the nutmeg and stir.

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About

The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici (1519-1589), the Italian-born Queen of France. In 1533, as part of an Italian-French dynastic alliance, Catherine was married to Henri, Duke of Orleans (the future King Henri II of France. It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court. Antonin Carème(1784-1833), celebrated chef and author, wrote in 1822: “The cooks of the second half of the 1700’s came to know the taste of Italian cooking that Catherine de’Medici introduced to the French court.”

I do not use this often as a pasta sauce but once and awhile I use it for a baked pasta just for a change.