Bechamel Sauce, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
Bechamel is one of the great sauces, and is the base for many fine derivitives. This is a first class version of a Bechamel sauce, and is the recipe that Bob Bentley and I used at Casa Vieja Restaurant, in Corrales, New Mexico, back in the 1970's. We were world renown for our Northern Italian cuisine, and even Vincent Price once dropped in for dinner.
Use this in Lasagna, Moussaka, Crepe things, pasta, ect. It is a natural around lobster, sole, and other seafood.
To Begin your Bechamel Sauce:
In a stainless steel saucepan, add:
Meanwhile, in another saucepan, bring a quart of milk with a bit of nutmeg in it slowly up to a simmer. Don't let boil.
When above are ready, in a saucepan that will hold both of above, melt:
Add the milk, whisking in, and heat until simmering. Simmer a couple or three minutes more, whisking often. Whisk occassionally while cooling, and use immediatly or refrigerate. A bit of butter melted over the top will stop a skin from forming.