Although Bechamel is a basic, essential item for any cook to be able to make, it is really anything but basic. Whether used to make a bechamel sauce for lasagne or as the cheese sauce for macaroni and cheese or even nachos, it's a very important recipe.
There are 4 keys to making a perfect bechamel: 1) make sure the flour is cooked through before adding the milk 2) make sure the milk is at least lukewarm 3) do NOT add cheeses until the heat source has been turned off 4) just a little pinch of fresh grated nutmeg
INGREDIENTS
1/4 cup unsalted butter
1/4 all purpose flour
3 cups of warm, whole milk
pinch of freshly grated nutmeg
salt and pepper to taste
cheeses as called for in recipe
DIRECTIONS
I prefer to use cast iron pots, but you technically can use any pot you like. So...in whichever pot you are using, melt the butter over medium-low heat. Once the butter is melted, sprinkle the flour over the butter and use a wooden spoon or whisk to mix the flour into the butter. Allow it to cook for approximately 2 minutes. while stirring continuously. You will smell it get nice and toasty.
Turn the heat up to medium and slowly begin stirring in the warmed milk adding just a little at a time, while making sure any lumps are being smoothed out. Once all milk has been incorporated, turn the heat back down to medium-low, add a pinch or a couple of grates along your zester of nutmeg, as well as salt and pepper to taste.
Cook and stir for another minute or two and then take off of the heat. At this point, add whichever cheeses your recipe calls for and gently fold in until cheese is melted and it's become one happy marriage.
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