Béchamel

I love béchamel. I like to think of it as my savory pastry cream. It’s obviously great on a Traditional Croque Monsieur, but it’s also perfect used on the bottom layer in savory crostatas, bread puddings, lasagna, macaroni and cheese, enchiladas, and much more. Just remember it is very important to cook the flour well before adding the milk so the floury raw taste is cooked out.