Béchamel Sauce (Bechamela)
You can use this creamy white sauce as a binder in many baked pasta dishes. When making this sauce, you must whisk constantly to prevent the formation of lumps.
Preparation time: 5 minutes
Cooking time: 9 minutes
Yield: 1 quart
8 tablespoons butter
1⁄2 cup flour
1 quart warm milk
Pinch of ground nutmeg
Salt and white pepper to taste
In a heavy saucepan, melt the butter. Add the flour and cook, stirring, over low heat for 4 minutes.
Increase the heat to medium and gradually add the milk, stirring constantly with a whisk.
Continue whisking the sauce as it gently boils, about 5 minutes. Add the nutmeg and salt and pepper. Stir well and remove from heat.
Use immediately or store in a bowl with plastic wrap touching the surface of the béchamel so that a skin doesn’t form on top.
Store, refrigerated, for up to 2 days.