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bechamel sauce

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Bechamel Sauce from Everyday Italian page 79 – Giada De Laurentiis

I am getting really good at making bechamel sauce and it is oh so yummy! Decided to use Giada’s recipe cause I love her so much. I always run to her Everyday Italian cookbook for well written, easy to follow, trusted old time Italian favorites.

This bechamel recipe is perfect. easy to make and tastes great. no need for any other recipe! it does make a lot though. I only needed about half of it for the 1lb of fresh spinach and mushroom ravioli I served it with. So now I have leftovers to use for something else!

Makes about 4 cups
5 tablespoons unsalted butter (I only had salted, so I omitted the extra salt the recipe called for)
1/2 cup all purpose flour
4 cups warm whole milk (I used skim milk and it wasn’t warm)
1/2 teaspoon salt, plus more to taste (omitted)
pinch of freshly ground white pepper, plus more to taste (omitted)
pinch of freshly grated nutmeg, plus more to taste (mine was not fresh, just from the jar in my spice stack!)

in a 2 quart saucepan, melt the butter over medium heat. add the flour and whisk until smooth, about 2 minutes. gradually add the warm milk, whisking constantly to prevent any lumps from forming. simmer over medium heat, whisking constantly, until the sauce it thick, smooth, and creamy, about 10 minutes (do not allow the bechamel sauce to boil). remove from the beat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg. season the sauce with more salt, pepper, and nutmeg to taste. (the sauce can be made up to 3 days ahead. cool, then cover and refrigerate.)


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