Sauce Chantilly (Béchamel, Whipped Cream, Lemon Zest)

This 2nd generation mother sauce derives from a finished Sauce Béchamel. Serve with eggs or vegetables.

Sauce Béchamel:
4 Tbsp. butter
4 Tbsp. all-purpose flour, unbleached
2½ cups milk, warmed, but not hot
1 pinch nutmeg, freshly grated
¼ tsp. sea salt
⅛ tsp. white pepper, freshly ground

Sauce Chantilly:
1 tsp. lemon zest, freshly grated
4 Tbsp. whipped cream

Make the Béchamel Sauce:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

Add the warm milk gradually, continuing to whisk as the sauce thickens. Bring it to a boil. Add nutmeg, salt and pepper, lower the heat to simmer, and cook, stirring for 2-3 minutes more. Remove from the heat.

Make the Chantilly Sauce:
Once the béchamel sauce has come to a boil and has thickened, remove it from the heat.

Stir in the lemon zest and fold in the whipped cream and serve

Use right away or refrigerate, covered, until ready to use.

Makes about 2 cups.