Bechamel Sauce
Filed under
Sauces
Giada De Laurentiis's version, for Crab and Ricotta Cannelloni. Makes about 4 cups and keeps up to 3 days, covered, in the refrigerator.
Ingredients
- 5 tbsp Unsalted butter
- 1/2 cup Flour, all-purpose
- 4 cup Milk, whole, warmed
- 1/2 tsp Salt
- 1/4 tsp White pepper, freshly ground
- 1 pinch Nutmeg, freshly grated
Directions
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes.
- Gradually whisk in the warm milk and cook, whisking constantly, until thick, smooth and creamy, about 10 minutes, without boiling.
- Off the heat, stir in the salt, pepper and nutmeg.