Rachael shares her go-to recipe for a creamy béchamel sauce.
She likes to use her béchamel sauce in her Swiss Chard Lasagna.
- 3 cups whole milk
- 1 large bay leaf
- 4 tablespoons butter
- 3 tablespoons flour
- Salt and white pepper or finely ground black pepper
- Freshly grated nutmeg, to taste (about 1/8 teaspoon)
In a medium saucepot, warm milk over medium-low heat with bay leaf.
In a skillet, melt butter and when it foams, whisk in flour and stream in milk. Season with salt, white or fine black pepper and nutmeg, and thicken to coat spoon then remove from heat.