Bechamel Sauce – best to prepare ahead of time and chill
Ingredients
- 2 cups whole milk
- pinch of fresh ground nutmeg
- 2 TBSP white wine
- Salt and pepper to taste
- 2 TBSP melted butter whisked
- 2 TBSP all -purpose flour
Step by Step
- Start with butter and flour
- Heat on medium heat until flour starts to brown slightly
- Slowly add milk with nutmeg, wine, salt and pepper
- Continue to whisk and bring milk mixture back to boil.
- Lower heat to simmer and allow to simmer for 5 minutes, making sure to stir nearly continually.
- Remove from heat
- Strain through fine sieve and allow to cool.
- Place plastic directly over sauce to prevent crust from forming.
- May be prepared 2 days before and stored in fridge.
