BECHAMEL SAUCE (SALSA BALSAMELLA)

5 tablespoons butter (she says unsalted is best)
5 tablespoons flour
4 cups milk, warmed
Salt and pepper
In a saucepan, heat milk over low heat just until small bubbles begin. Remove the pan from direct heat, cover and keep warm.
In a separate saucepan over medium heat, melt butter.
Whisk flour into butter and continue to whisk for one minute.
Gradually whisk in warmed milk, bring to a simmer and whisk frequently until thickened, 6 to 8 minutes for a larger batch such as this.
Remove from heat. Stir in salt and pepper. To prevent a skin from forming on top of the sauce, either whisk occasionally as sauce cools or place a piece of plastic wrap on top of the surface of the sauce. Use bechamel immediately or cool to room temperature. Pour into an airtight container and refrigerate overnight. Reheat sauce, stirring, over low heat before assembling lasagna.
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