Light besciamella sauce
Besciamella sauce, with no butter perfect with pasta or vegetables baked dish.
Yields: 4 
Prep: 5Min ~ Cooking Time: 4/5Min 
Diff: Easy
- 50g all purpose Flour
- 200ml Milk
- 200ml Water (or vegetables broth or vegetables cooking water)
- Salt to taste
- Grated nutmeg
Info
Yields: 4 Prep: 5Min ~ Cooking Time: 4/5Min Diff: Easy
Ingredients
- 6 tbsp EV Olive oil- 50g all purpose Flour
- 200ml Milk
- 200ml Water (or vegetables broth or vegetables cooking water)
- Salt to taste
- Grated nutmeg
Introduction
If you want to make your pasta or vegetable dishes more tasty and delicious, you should try this light delicate besciamella sauce. I like it with cauliflowers or broccoli but also with pasta, zucchini and speck cubes for example. Add some grated cheese on top and bake for a golden, crunchy crust. Let’s try it!
Directions
- In a large sauce pan, whisk the oil with the flour. Put on a lower heat and cook for about one minute while stirring.
- Add the liquids gradually, stirring constantly until thickens.
- Season with a pinch of salt and grated nutmeg and if you don’t use it immediately, cover the top with some plastic wrap to prevent a skin from forming.
