Recipe courtesy of Diana Shaw

Bechamel Sauce

  • Level: Easy
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2 cups milk

1 tablespoons butter

2 tablespoons flour

Pinch nutmeg

1/2 cup Parmesan cheese


Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.

Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.

Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.

Whisk in the nutmeg and the cheese, and serve at once

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