Béchamel White Sauce

Ingredients

  • 4 cups whole milk, cold

  • 1 cup flour

  • 7 tbsp. unsalted butter

  • Salt (omit if you’re using salted butter)

  • 1/4 fresh grated nutmeg

How to Prepare

  1. Heat a large pan over medium-low heat. Add butter and fully melt. Stir in 1/4 tsp. freshly grated nutmeg.

  2. Once the butter begins to lightly bubble, add 1 cup of flour to make a roux. Turn down the heat a bit and mix well until the flour is fully combined. Mix for 2 more minutes to cook down the fat. Take off the heat, and transfer your pan to a heat-proof surface

  3. Add a few ounces of milk to the roux and whisk until well-combined. Repeat until you’ve added around 1 cup of milk to the roux.

  4. Put your pan back onto medium-low heat and continue whisking the milk in a little bit at a time. Continue gently whisking as the milk heats up. As the sauce begins to thicken, add a few pinches of salt.