Béchamel Sauce
- 7 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 31/2 cups milk, heated just until steaming
- Pinch of freshly grated nutmeg
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 1. Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
- 2. Whisking constantly, add about 2 tablespoons hot milk to saucepan.
- 3. Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
- 4. Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes before assembling lasagna.
unsalted butter, flour, milk, nutmeg, coarse salt, ground pepper
Taken from www.epicurious.com/recipes/member/views/bechamel-sauce-50064428 (may not work)