Bechamel Sauce

1. 1

   In a large saucepan, heat the butter over medium heat.

2. 2

   Add the shallot, and cook until translucent, without browning, 3 to 5 minutes.

3. 3

   Season with salt, white pepper, nutmeg, and cayenne.

4. 4

   Reduce heat to as low as possible.

5. 5

   Add the flour in thirds, whisking constantly.

6. 6

   When fully incorporated, cook, whisking, without browning, until the sauce thickens, bubbles, and does not taste floury.

7. 7

   Meanwhile, heat the milk in a small saucepan over medium-high heat; bring to a boil, and immediately remove from the heat.

8. 8

   Add the hot milk to the flour mixture in thirds, whisking constantly.

9. 9

   The texture should be thick, with no lumps.

10. 10

    Add the bay leaf; continue to cook about 8 minutes over low heat.

11. 11

    Strain through a sieve; add the cheese while the bechamel is still hot.

12. 12

    Season with salt and pepper.

13. 13

    Once at room temperature, the sauce may be refrigerated, covered with plastic wrap placed directly on the surface of the sauce, in an airtight container for up to 3 days.

14. 14

    Rewarm in the top of a double boiler over 1 inch simmering water.

* Per serving · 4 servings · Values may vary.

No additional tips available.