Besciamella

Yield: about 3 cups

Ingredients:

• 5 tablespoons butter, clarified
• 1/4 cup flour
• 3 cups milk
• 1 to 2 teaspoons coarse salt
• 1/2 teaspoon nutmeg, grated

Directions:

1. Heat a saucepan over medium heat and melt the butter.
2. Once melted, add the flour to create a roux and stir until smooth.
3. Cook for about 6 to 7 minutes, stirring frequently, until it turns a light-golden brown.
4. Whisking constantly, slowly add the milk to the roux until smooth.
5. Bring the mixture to a simmer, turn the heat to low and let cook for about 10 minutes.
6. Stir occasionally.
7. The sauce should coat the back of a spoon.
8. Once done, remove from the heat and season with the salt and freshly-grated nutmeg.
9. Transfer to a bowl and place plastic wrap directly onto the surface, to prevent a skin from forming.
10. Leave a bit of space around the edges for the steam to escape while it cools.