Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

　　

Ingredients

4 cups

　　8 tablespoons butter

　　½ cup flour

　　4 cups hot milk

　　½ cup grated Parmigiano- Reggiano, optional

　　¼–½ teaspoon finely grated nutmeg

　　Salt

　　

Step 1

Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and cook for 1½–2 minutes, stirring con- stantly with a wooden spoon to prevent it from taking on any color whatsoever. Gradually add the hot milk in a slow, steady stream, stirring constantly with a whisk to prevent lumps. Increase the heat to medium and cook the sauce, stirring con- stantly with a wooden spoon, until it has the consistency of very thick cream, 10–15 minutes. Remove the pan from the heat.

　　

Step 2

Stir in the cheese, if using, and season with nutmeg and salt to taste. Strain the sauce through a sieve if it is lumpy. Lay a sheet of plastic wrap directly on the surface of the besciamella to keep it warm until ready to use and to prevent a skin from forming.

　　Excerpted from CANAL HOUSE Cook Something: Recipes to Rely On Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reservedBuy the full book from Amazon.