|CLASSIC pasta||béchamel sauce|
The object is to make a smooth, luxurious and elegant white sauce.
As you prepare the béchamel, there are three
for the sauce:
Heat the milk in a separate saucepan, almost but not quite to a boil.
Melt the butter in another saucepan, over medium heat. When the butter has melted completely, turn the heat to low, add the flour, stirring, and then whisking until smooth, about two minutes. Remove from the heat.
Add the milk very slowly, a couple of tablespoons at a time at the start, whisking all the while. When half the milk has been incorporated into the flour, you may add the milk a little more rapidly. Continue to whisk until the sauce is creamy and smooth.
Put the pan on a simmer, add the salt and pepper and nutmeg, and simmer for about ten minutes, stirring all the while, until the sauce is about as dense as whipping cream. The sauce should coat the back of a spoon.
Set aside. If you have to wait a while until you use the béchamel, you can re-heat it again just before using. But reheat it under an extremely low heat, and just to get it warmed. And stir while you are reheating!