bechamel sauce

By Lalamirand

Ingredients

• 2 T butter
• 1 heaping TBSP pancetta or prosciutto, finely chopped
• 1 small onion
• 1 small carrot, minced
• 1 small celery, minced
• 2-1/2 TBSP flour
• 2 c. milk or cream
• 1 bay leaf
• salt and white pepper
• 1 very small pinch nutmeg

Details

Adapted from foodnetwork.com

Preparation

Step 1

melt the butter in heavy saucepan. add vegetables and stir 10 min till they smell . stir in flour and cook while stirring with wooden spoon till flour smells toasty (about 6 min). pour in half the milk and bring to a simmer while wisking. when milk boils and sauce is smooth, add the rest of the milk, the nutmeg and the bayleaf. bring to gentle simmer and then reduce heat to low and simmer 15 min. season with salt and pepper.