Indian Curry: Bechemel White Sauce

As every bonified chef knows, bechemel is the basic ingredient for white soups and sauces.  Several years ago I took a cooking class where we learned the art of the bechemel base, which may be turned into everything from potato soup to alfredo sauce.

I (successfully!) made my first bechemel white sauce, to which I added curry, nutmeg, and some additional spices for a delicious yellow indian curry (from the Food Network, Mario Batali) on top of cous cous.

BECHEMEL WHITE SAUCE
Ingredients

• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes*, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

  
*If you cook the sauce for about 15-18 minutes, it helps remove the "floury" taste.