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Bechamel Sauce

Instead of typical tomato sauce, spread pizza dough with a creamy white sauce from Jim Lahey's cookbook "My Pizza." Use this for his Ham and Peas Pizza and Broccoli Rabe Pie recipes.

  • yield: Makes about 2 cups

Ingredients

  • 2 cups whole milk
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 2 1/4 tablespoon all-purpose flour
  • 1/4 teaspoon fine sea salt
  • Pinch of freshly grated nutmeg

Cook's Note

Bechamel can be used immediately or stored in an airtight container, refrigerated, for up to 5 days. Bring to room temperature before using.

Directions

  1. Step 1

    Place 2/3 cup milk and butter in a medium saucepan; heat over medium-low heat, stirring, until butter melts. Do not let milk come to a boil.

  2. Step 2

    Meanwhile, place flour in a medium bowl; add remaining milk and whisk until well combined. Ladle some of the warm milk mixture into the bowl and mix until warmed through.

  3. Step 3

    Transfer entire contents of bowl to saucepan and whisk in salt. Cook over medium-low heat, whisking, until thickened and mixture reaches about 180 degrees. Stir in nutmeg and remove from heat; bring to room temperature. Bechamel will thicken as it cools.

Source
The Martha Stewart Show, March 2012