besciamelle Sauce


3 1/2 cups milk, at room temperature
2 bay leaves
pinch of nutmeg
6 tbsp unsalted butter
1/2 cup all-purpose flour
salt and freshly ground pepper

How to prepare

1. In a small saucepan, combine the milk, bay leaves and nutmeg and bring to a simmer over moderate heat. 2. Meanwhile, in a heavy medium saucepan, melt the butter. Stir in the flour and cook over moderate heat, mixing frequently, until smooth and light in color, about 1 minute. Gradually whisk in the milk until smooth. Cook over low heat, whisking frequently, until the sauce thickens and no floury taste remains, about 10 minutes. Strain the sauce through a fine sieve and season with salt and pepper to taste. Let cool.

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