Tuesday, October 12, 2010
2 cups milk
4 tablespoons butter
3 tablespoons all purpose flour
1/2 -1 teaspoon salt
*optional a few grates of nutmeg
Put the milk into a small heavy bottomed pot and turn to medium low heat and bring to just below the boiling point, do not bring to boil. Or microwave for 1 minute. This heating up process will make the thickening process much much quicker but you can skip this part and just use cold milk.
In another small heavy bottomed pan (or the same one after you have removed the milk and set aside) melt the butter over medium/high heat. Add the flour and stir in with a wooden spoon. Cook while stirring for 2 minutes , just to cook out flour taste.
Add all the milk at once and whisk in stirring *continually. Continue whisking over medium/high heat until it starts to boil then lower to medium heat and whisk until it is as thick as heavy cream and coats the back of a spoon. It will also thicken up more as it cools.
*NOTE: I stir almost continually but I may walk away for a second or two here and there.
Add salt and nutmeg.Taste for seasoning and adjust as needed. If you find any lumps just whisk them out.
This recipe is best made just before using but can be made ahead and refrigerated then gently re-heated before using.