Recipes > Sauces & Spreads > Balsamella Sauce

Balsamella Sauce

Salsa balsamella

This sauce resembles the famous French Bechamel Sauce, but it is simpler in its composition.


  • 1 tablespoonful of flour
  • piece of butter as big as an egg
  • 1 pint of milk


Put the flour and butter in a saucepan. Stir the flour and the butter together while keeping them over the fire. When the flour begins to be browned, pour over the milk, continually stirring with a wooden spoon until you see the liquid condensed like a cream. This is the Balsamella. If it is too thick add some milk, if too liquid put back on the fire with another piece of butter dipped in flour.

A good Balsamella and some well prepared brown stock are the base and the principal secret of many savory dishes.


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The Italian Cook Book (1919).

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