Bechamel Sauce

By LaurieGerber

Ingredients

• 1/2 c flour
• 1 quart milk
• 4 Tb butter
• minced shallot
• nutmeg
• white pepper

Details

Servings 1

Preparation

Step 1

Saute minced shallot (if using) in the butter till translucent.
Add all flour, blend and cook roux for 2-3 minutes without browning.
Add milk a little at a time to avoid lumping until you can safely add the rest.
Bring to a simmer, add pepper, nutmeg and salt to taste. Simmer until thickened. Don't over do it, the sauce will thicken and evaporate when reheated as well. Strain.
Freeze in 1/2 or 1 cup containers.
To reconstitute, thaw completely and heat gently over a low flame. Sauce will smooth out as it comes to a simmer again.