Tuesday, January 11, 2011

Bechamel Sauce

Yield: about 4 cups
(The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

5 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, warmed

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

Pinch freshly grated nutmeg

In a medium saucepan, melt the butter over medium heat.

Add the flour and whisk until smooth, about 2 minutes.

Gradually add the warm milk,whisking constantly, until the sauce is thick, smooth, and creamy,
about 10 minutes (do not allow the sauce to boil).

Remove from heat and stir in the salt, pepper, and nutmeg.

Use this for:

crab and ricotta cannelloni

baked rigatoni with bechamel sauce

classic italian lasagna

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