béchamel sauce
The sauce is used for gratins soufflés and stuffings and can be used to make pasta sauces or put over poached eggs. It's also great over fish and vegetables. It is the base sauce to my macaroni and cheese. Or you can also lick it off the spoon all day long it's delicious.
1/4 c flour
2-1/4 c milk
Pinch nutmeg
Salt and white pepper
Melt butter over medium heat. Remove from stove and whisk in flour to form a roux.
Slowly stir in milk, combining until smooth. Stir in nutmeg and salt and pepper.
Place back on heat and bring to a boil stirring constantly so as not to burn and to keep the flour incorporated.
Lower heat to simmer and cover, stirring occasionally, for 20 minutes.
The sauce should be thick enough to coat the back of a spoon.
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