BASIC BECHAMEL SAUCE

MAKES ABOUT 3 CUPS

This recipe is for a basic bechamel sauce and can be used in many preparations such as pasta, gratins, and in place of condensed soups called for in many other recipes. It can be altered by adding some broth or wine in place of some of the milk and/or by adding seasonings, sautéed mushrooms or other vegetables.

INGREDIENTS

6 tablespoons butter

5 tablespoons all-purpose flour

3 cups milk

Salt and pepper to taste

Pinch of nutmeg

Melt the butter in a medium sauce pan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/2 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the salt, pepper and nutmeg.

Note: Omit the nutmeg for a plain white sauce. The amounts of butter to flour are slightly variable. Some recipes use equal amounts. Others use less butter. Just don't change it too much.

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