Bechamel Sauce

A one-line formula rather than a worked recipe: equal parts white stock and cream, seasoned and thickened. Everything not stated here has to be supplied from ordinary sauce practice.

• The thickening is assumedNo flour or roux is mentioned, but a sauce of this name is expected to be bound. Cook equal weights of butter and flour together without colouring, roughly 2 tablespoons of each for every 2 cups of total liquid, then whisk in the stock first and the cream after.
• Workable quantitiesA cup of white stock to a cup of cream makes about 2 cups of finished sauce, enough for vegetables for six. Halve it for a household of two; it is best fresh, though it can be gently reheated with a little extra liquid.
• "Strong white stock"A concentrated, uncoloured stock from veal bones or chicken, made without browning the bones or vegetables. A good low-sodium chicken stock reduced by a third is the practical substitute; season only after the reduction.
• "Thick sweet cream"Sweet means unsoured, not sugared. Thick indicates the heaviest grade available, so use heavy or double cream at 36 per cent fat or above. Half-and-half will thin the sauce and is more likely to break.
• Nutmeg and maceBoth come from the same fruit, mace being the outer covering of the nutmeg seed, and either is correct here. Grate it fresh and use a scant pinch; the point is that the seasoning should not be identifiable.
• Heat controlOnce the cream is in, hold the sauce below a simmer. Hard boiling risks scorching and can cause the sauce to separate.
• ServingLadle over drained cooked vegetables at the last moment, or use it as the base for a gratin. If it must wait, cover the surface directly with buttered paper or plastic to stop a skin forming.