CookEat Recipe
Artusi Balsamella
A light milk sauce made by gradually stirring milk into butter and a small spoonful of flour.
Method
Steps
Step 1
Gather the ingredients: 1 tablespoon plain flour, about 10 g; About 50 g butter, an estimate for the source egg-sized piece; 500 ml whole milk, plus a little more if needed; Optional correction only: 5 g softened butter blended with 1 teaspoon flour if the finished sauce is too thin.
Step 2
Put the tablespoon of flour and the main butter in a saucepan. Stir over gentle heat as the butter melts, then cook until the flour just begins to take on a hazelnut colour, without burning.
Step 3
Stir in the milk gradually, smoothing out each addition before adding more. Continue stirring over gentle heat until the flour is cooked and the sauce has a smooth, milky cream consistency, about 8–10 minutes after all the milk is added. This source version is lighter than a thick modern white sauce.
Step 4
If too thick, stir in a little more milk. If too thin, blend the optional softened butter and flour thoroughly, whisk it into the hot sauce and cook gently for at least another 5 minutes until smooth and fully cooked.
Step 5
Use warm in the dish being prepared. If making ahead, transfer promptly to a shallow container and refrigerate at 4°C or colder; use within 2–3 days and reheat thoroughly to 74°C while stirring.
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