April 30, 2010, Newsletter Issue #262: Bechamel Sauce
Tip of the Week
Bechamel sauce is essential to many baked and stuffed pastas such as lasagne. It is easy to make and takes only several minutes. If you use a wire whisk, you'll avoid lumps; the sauce must be smooth.
Ingredients:
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
pinch of white pepper
pinch of nutmeg
In a small saucepan, melt butter over moderate heat without letting it brown. Remove the pan from the heat, add the flour and stir together thoroughly.
Add the milk and cream and beat with a whisk to dissolve the flour partially. Then return pan to moderate heat and whisking constantly, bring the sauce to a boil. When it is quite thick and smooth, reduce the heat to its lowest point and simmer sauce for 2 or 3 minutes to remove any raw taste of flour. Stir in the salt, pepper and nutmeg
If the sauce is not to be used right away, stir it every now and then as it cools to prevent a skin from forming on its surface. Cover it with plastic wrap and refrigerate; it will solidify when cold. Reheat it to tepid, stirring constantly, before using. Thin with a little milk or cream if it seems too thick.
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