This is my niece Savanna, her husband Casey, and their darling baby Leo. Savanna served an LDS mission in Italy and it would be a dream come true to go on an Italian vacation with her little family some day. They just moved from Utah to Texas where Casey is continuing his education. I know they'll have a great time living in the Lone Star State!
INGREDIENTS
1/4 cup butter
1/4 cup flour
2 cups milk, heated with a bay leaf
salt and freshly ground black pepper to taste
3/4 cup freshly grated Parmesan or Romano cheese
DIRECTIONS
- Melt butter in a saucepan. Stir in flour and cook the mixture for just under a minute.
- Stir in milk, a little at a time, making sure to stir well so no lumps form.
- Bring the mixture to a boil, stirring constantly, so the mixture thickens and becomes glossy. Boil for a couple of minutes.
- Add salt and pepper. Remove from heat and add grated cheese.
Serves 6
If you'd like to go even more basic, you may want to try out epicurious' Béchamel Sauce. They also give some great tips and provide some history for the dish.
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