Bechamel Sauce

By á-478

Ingredients

• 1 quart of milk
• Salt, fresh pepper
• 2 large pinches pref fresh nutmeg
• 1 bay leaf
• 3 TBS unsalted butter
• ¼ cup all purpose flour
• 1/3 cup of parmesan finely grated

Preparation

Step 1

Remember to stir at end or else will stick and scorch

Pour milk into med saucepan, season, add nutmeg and bay leaf. Heat over med low heat til bubbles form around edges. Remove and keep hot

Melt butter over med heat, when starts to foam, dump in flour and whisk til smooth, continue cooking, whisking constantly til flour mixture changes colour (3-4 mins)

Pour milk into flour in steady stream, whisking all the time

Cook sauce, whisking constantly, pay attention to bottom, until sauce simmers

Adjust heat to slow boil and cook, whisking til thickened, 3 minutes ish

Remove from heat and whisk in grated cheese

Strain through sieve, sauce will keep at room temperature for a few hours