Béchamel Sauce

Some classic recipes insist on grated nutmeg, and many contemporary recipes call for cayenne, mustard, or other flavorings. I believe that the Bechamel should be rich and creamy and neutral of any flavor other than its own, so that any spices and condiments or cheese can be added according to what ingredients with which the sauce is to be paired.

I like to use half milk and half heavy cream, or for a less rich sauce half and half instead of the heavy cream.

Use the béchamel in the Crab Gratin recipe, or in any of your Thanksgiving dishes that may require it. It freezes well if you make more than you need for any given dish.

Yields 1 Quart.