Bechamel Sauce

Here is another recipe by Giada De Laurentiis that came out of my new Pyrex mini cookbook. Here is was Giada has to say about the sauce and it's history, "In case your were wondering [you're probably not, actually, but I'm going to tell you anyway], this sauce is named after the Marquis de Bechamel. In Italian it's called balsamella or besciamella. The original and full French version also involved steeping some onion and bay leaf in milk for 30 minutes, to infuse the sauce with more flavor, but here's an everyday approach. My simplified version is a snap to make and is perfect with my Baked Rigatoni with Bechamel Sauce [page 10]. You could also use it the way you would hollandaise sauce." (de Laurentiis, Giada. [2005]. Cooking with Pyrex, p.7) I was thinking this sauce would be great biscuits for breakfast this weekend.



5 tbsp. unsalted butter
1/2 c. all-purpose flour
4 c. warm whole milk (I used my 1%)
1/2 tsp. salt, plus more to taste
Pinch of freshly ground white pepper, plus more to taste (I used black pepper)
Pinch of nutmeg, plus more to taste-freshly grated if you can

1. In a 2-quart saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, about 2 minutes.
3. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the bechamel sauce to boil).
4. Remove form the heat and stir in 1/2 tsp. of salt and a pinch each of pepper and nutmeg. Season to the sauce with more salt, pepper and nutmeg to taste. Cool, then cover and refrigerate.

Make 4 cups

NOTE: The sauce can be made up to 3 days ahead.