Besciamella Bechamel Sauce
Makes 3 cups • 3 cups of milk • 5 tbs plain flour • 5 tbs butter • white pepper • nutmeg (optional) • salt In a saucepan (heavy bottomed) melt the butter then add the flour and cook for a few minutes at a moderate heat, whisking briskly and continuously until the flour and butter are mixed well. Heat the milk separately then once the milk boils, remove from heat and slowly add the boiled milk a little at a time, stirring continually to keep the mixture smooth. Add salt and pepper to taste and a pinch of nutmeg and cook at low heat for about 10-12 minutes until the mixture thickens.
** It is best is the mixture is used immediately but it can be covered and stored for up to 2 hours though you must reheat before using. **
As we prepare it in our cooking classes, here's the recipe for the bechamel sauce.