Bechamel Sauce
Ingredients
- 1 quart half-n-half
- 1 bay leaf
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- Pinch of cayenne pepper
Instructions
Place half-n-half and bay leaf in a 4-cup microwavable measuring cup or dish and cook on high for 3 minutes. Meanwhile, place butter in a large saucepan and melt over medium heat. Gradually add flour, whisking constantly, until blended and bubbly (that's your white roux). Do not allow flour to brown. Remove half-n-half from microwave and discard bay leaf. Gradually add half-n-half to butter mixture, whisking constantly. Cook, stirring frequently, until sauce is thick, smooth and creamy, about 10 minutes. Do not allow sauce to boil. Remove from heat and stir in salt, black pepper nutmeg and cayenne pepper. Use immediately or cover and refrigerate for up to 3 days. Reheat on low before serving. Makes about 4 1/2 cups.