Bechamel Sauce

Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.

  • Yield: Makes 8 cups

Source: The Martha Stewart Show, January 2011

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup all-purpose flour
  • 10 cups milk
  • 1 tablespoon plus 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons freshly ground nutmeg

Directions

  1. Melt butter in a large saucepan over medium-high heat. Add flour and stir until absorbed, about 1 minute. Slowly whisk in milk, salt, and nutmeg. Bring to a boil and cook, stirring, until thickened, about 5 minutes. Remove from heat and let stand 15 minutes before using.

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