Bechamel Sauce

Bechamel Sauce

INGREDIENTS

4 Cups Milk

4 Tablespoons Unsalted Butter

¼ Cup Unbleached Flour

Pinch of Freshly Grated Nutmeg

Salt & Freshly Ground White Pepper To Taste

Heat the milk in a medium saucepan until small bubbles form around the edges.  Meanwhile, melt the butter in a large saucepan over medium low heat.  Add the flour and stir well.  Cook stirring for 2 minutes.  Very slowly begin adding the hot milk in a thin stream. Whisk constantly.  The sauce will look lumpy at first, but it will smooth out as you continue to add the milk.  When all of the milk has been added, stir in the nutmeg, salt and pepper to taste.  Turn up the heat to medium and bring the sauce to a simmer.  Cook 2 minutes more.  Remove from the heat and pour into a bowl.  Use immediately, or place a piece of plastic wrap directly on the surface to prevent a skin from forming and chill.  The sauce can be made up to 24 hours before using.  Makes 4 cups