Bechamel Sauce

INGREDIENTS:
8 Tablespoons (1 stick) butter
1/2 cup flour
1 quart whole milk
pinch grated nutmeg
salt
freshly ground black pepper

DIRECTIONS;

1. Melt the butter in a heavy saucepan. Add the flour and cook over low heat, stirring, for 4-5 minutes. Gradually whisk in the milk. Continue whisking to remove any lumps and to prevent the sauce from sticking to the bottom of the pan. Bring the sauce to a boil, continually whisking. Once the sauce has boiled, remove the pan from the heat and season with salt and pepper and nutmeg. Let cool and refrigerate until ready to use. The sauce will keep for two days.

Nutritional Information for 1 cup (per Mastercook): 410 Calories; 31g Fat (68.0% calories from fat); 10g Protein; 23g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 354mg Sodium. Exchanges: 1 Grain(Starch); 1 Non-Fat Milk; 6 Fat.

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