Bechamel Sauce

By stancec44

From Lasagna by Jack Bishop

I always at least 1 1/2 x this recipe for his lasagnas

Ingredients

• 2 c. milk
• 4 Tbsp unsalted butter
• 3 1/2 Tbsp flour
• 1/4 tsp salt

Details

Servings 2

Preparation

Step 1

Gently heat milk in a small pan so that it is warm but not scalded.

Meanwhile, heat butter in a med-size saucepan over med. heat. Do not let flour brown.

add several tablespoons of the hot milk, whisking constantly. When milk is throughly blended into butter and flour mix, add several more tablespoons. Repeat until all the milk has been added and the sauce is smooth. If at any time the sauce develops lumps or separates, whisk vigorously until smooth.

Add salt and cook sauce over med. heat for several minutes or until it thickens slightly and has the texture of heavy cream. Do not let it bubble. Remove from heat, and use sauce immediately or pour it into a heavy glass measuring cup and cover with plastic wrap, placing wrap directly on surface to prevent a skin from forming. Keep at room temp for up to 2 hours or put in fridge overnight. Reheat if chilled and whisk.