Besciamela (bechamel sauce)

Though this recipe goes with the best lasagne we've ever made, it would find other uses, I'm sure.

Makes 3 cups.

INGREDIENTS

5 tablespoons butter

4 tablespoons flour

3 cups milk

2 teaspoons salt

½ teaspoon freshly grated nutmeg

DIRECTIONS

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. 

If the sauce will sit awhile before using, transfer to a bowl and place plastic wrap directly onto the surface, to prevent a skin from forming. Leave a bit of space around the edges for the steam to escape while it cools.