This creamy bechamel sauce was part of Chef Nick's French Sauce workshop in Spring of 2011. It's bound to please, and Chef Nick also offers three delicious variations.
Ingredients:
5 tablespoons butter
1/2 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Prep Time: 5 min, Cook Time: 35 min, Serves 8
1) Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
2) Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes. Season with salt and nutmeg.
VARIATIONS:
Cheese Sauce: Stir in1/2 teaspoon dry mustard with the flour. Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese, stirring until melted.
Curry Sauce: Stir in 1 teaspoon curry powder with the flour.
Dill Sauce: Stir in 1 teaspoon chopped fresh of 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
