BECHAMEL SAUCE

By jarren

This sauce is best used fresh, but it can be made a day ahead and stored in an airtight container in the refrigerator. Reheat gently in a heatproof bowl over a pan of simmer water before using.

Ingredients

• 7 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 3 1/2 cups milk, heated just until steaming
• Pinch of freshly grated nutmeg
• 1/2 teaspoon coarse salt
• Freshly ground pepper

Details

Servings 3
Adapted from epicurious.com

Preparation

Step 1

Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.

Whisking constantly, add about 2 tablespoons hot milk to saucepan.

Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes before assembling lasagna.