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Use this recipe when making our Artichoke Bottoms au Gratin.

Martha Stewart Living, April 1997

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Yield:
Makes 4 cups
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Ingredients

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Directions

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  • In a large saucepan, saute shallots in butter over medium heat until translucent, without browning, 3 to 5 minutes.

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  • Season with salt, pepper, nutmeg, and cayenne. Mix; reduce heat as much as possible.

  • Add flour in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone.

  • Add milk in thirds, whisking constantly. Texture should be thick with no lumps. Add bay leaf; continue to cook 7 to 10 minutes.

  • Strain through a sieve; add cheese while bechamel is still hot. Adjust seasoning to taste. Place plastic wrap directly on surface of sauce, and refrigerate up to three days.

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