Bechamel Sauce

The sauce can be made up to 2 days ahead. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate. Reheat gently over low heat, whisking frequently and adding a tablespoon or two of cream or stock to restore the original consistency.

Store in an airtight container in the refrigerator for up to 3 days. A skin will form on top; either whisk it back in or discard it. Reheat slowly over low heat, whisking constantly. If the sauce breaks or appears grainy, whisk vigorously off heat or blend briefly with an immersion blender to re-emulsify.