Cream Sauce

1. 1

   Melt the butter in a small, heavy pot.

2. 2

   Add the flour, and cook over low heat, stirring constantly, for about 3 minutes.

3. 3

   Do not let the butter begin to brown.

4. 4

   This procedure is known as cooking the roux, to eliminate the uncooked flour taste.

5. 5

   Now remove the pan from the heat, and let the bubbling die down.

6. 6

   Pour all of the milk in, start whisking furiously, and return to a low heat.

7. 7

   Continue to whisk until the sauce thickens.

8. 8

   When it does, let it gently simmer another 34 minutes, stirring occasionally.

9. 9

   Season with salt (starting with 1/2 teaspoon, then taste), plus several grindings of the pepper mill and a few gratings of nutmeg.

10. 10

    Pour what you dont use into 1/2-cup or 1-cup plastic containers, and freeze.

11. 11

    Let the sauce come to room temperature slowly, then pour into a small pan and heat slowly, whisking until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.