Bechamel Sauce

Directions

1. 1
   Pour the milk into a medium saucepan, season lightly with salt and pepper, add the nutmeg, and toss in the bay leaf.
2. 2
   Heat over medium-low heat until bubbles form around the edge.
3. 3
   Remove and keep hot.
4. 4
   Melt the butter in a separate medium saucepan over medium heat.
5. 5
   When it starts to foam, dump in the flour and whisk until smooth.
6. 6
   Continue cooking, whisking constantly, until the flour mixture changes color, 3 to 4 minutes.
7. 7
   Pour the seasoned hot milk into the flour mixture in a steady stream, whisking constantly.
8. 8
   Cook the sauce, whisking constantly and paying special attention to the bottom and corners of the pan, until the sauce comes to the simmer.
9. 9
   Adjust the heat to a slow boil and cook, whisking constantly, until the sauce is thickened, about 3 minutes.
10. 10
    Remove from the heat and whisk in the grated cheese.
11. 11
    Strain the sauce through a fine sieve and into a clean bowl.
12. 12
    The sauce will keep at room temperature for up to a few hours.