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This white sauce is packed with flavor from bay, basil and Parmesan and gets a hint of heat from red pepper flakes. The finished besciamella can be refrigerated in an airtight container for up to two days.
Cups
Don’t allow the sauce to cool completely before straining. It flows more easily through the mesh of the strainer when warm and fluid.
tablespoons (¾ stick) salted butter, cut into 6 pieces
cup all-purpose flour
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