Béchamel sauce (Salsa Balsamella) from Essentials of Classic Italian Cooking (page 39) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharifah on August 10, 2025

    Excellent technique, my sauce ended up being very smooth! I added a touch of nutmeg as suggested by another reader. And added a bit more salt.

  • apw2020 on June 25, 2022

    I made this bechamel for the base of a Croque Monsieur and it was HEAVENLY. I added a little bit of fresh microplaned nutmeg to the sauce, which really deepened the flavor profile.

  • totoro on April 09, 2015

    This technique guarantees you a smooth sauce. You don't need to be quite as cautious with the liquid as she says, though!

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