Bechamel Sauce

Ingredients

• •4 tablespoons unsalted butter
• •4 tablespoons all-purpose flour
• •2 cups whole milk, warmed
• •1/2 teaspoon fine salt
• •1/4 teaspoon white pepper
• •1/8 teaspoon freshly grated nutmeg

Directions

1. 1Warm the milk in a small saucepan or microwave until steaming but not boiling; set aside.
2. 2In a medium heavy-bottomed saucepan, melt the butter over medium heat until foaming subsides.
3. 3Add the flour all at once and whisk constantly for 1 to 2 minutes until the roux turns pale golden and smells faintly nutty.
4. 4Remove the pan from the heat and pour in about one-third of the warm milk, whisking vigorously to form a smooth paste.
5. 5Return the pan to medium heat and add the remaining milk in a slow, steady stream, whisking constantly to prevent lumps.
6. 6Cook, whisking frequently, for 5 to 8 minutes until the sauce thickens enough to coat the back of a spoon.
7. 7Remove from heat, season with salt, white pepper, and nutmeg, taste and adjust seasoning, then use immediately or press plastic wrap directly onto the surface to prevent a skin from forming before storing.

💡 Store cooled leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat, whisking in a splash of milk to restore its creamy consistency.

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