Bechamel Sauce

1. 1

   Pour the milk into a medium saucepan, season lightly with salt and pepper, add the nutmeg, and toss in the bay leaf.

2. 2

   Heat over medium-low heat until bubbles form around the edge.

3. 3

   Remove and keep hot.

4. 4

   Melt the butter in a separate medium saucepan over medium heat.

5. 5

   When it starts to foam, dump in the flour and whisk until smooth.

6. 6

   Continue cooking, whisking constantly, until the flour mixture changes color, 3 to 4 minutes.

7. 7

   Pour the seasoned hot milk into the flour mixture in a steady stream, whisking constantly.

8. 8

   Cook the sauce, whisking constantly and paying special attention to the bottom and corners of the pan, until the sauce comes to the simmer.

9. 9

   Adjust the heat to a slow boil and cook, whisking constantly, until the sauce is thickened, about 3 minutes.

10. 10

    Remove from the heat and whisk in the grated cheese.

11. 11

    Strain the sauce through a fine sieve and into a clean bowl.

12. 12

    The sauce will keep at room temperature for up to a few hours.

No additional tips available.