Bechamel Sauce

By pknaub

Béchamel is one of the five French mother sauces. It can be used to make a ton of derivatives, like Mornay, or on its own in mac n' cheese or lasagna.

Ingredients

• 5 tablespoons sweet butter
• 5 tablespoons flour
• 1 teaspoon salt
• White pepper, to taste
• 4 cups milk, warmed
• Pinch of grated nutmeg (optional)

Preparation

Step 1

Melt the butter in a saucepan over a low heat.
Blend in flour, salt, and pepper, being careful not to scorch the flour (it will change color if too hot).

Cook gently for a few minutes then gradually add warm milk, stirring constantly with a wooden spoon or wire whisk.

Continue the cooking until the sauce is thickened and smooth. It takes a while!

Add the nutmeg if desired.

Pour the hot sauce into a bowl and lightly whip it with a wire whisk to give it more body.

Allow to cool for 10 minutes before serving and it will become firmer