Basic Béchamel Sauce

Recipe View Assemble your mise en place. (5 minutes)

Recipe View In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the sifted flour and whisk vigorously to create a smooth roux. (2 minutes)

Recipe View Continue cooking the roux, stirring constantly, until it develops a light, golden-blonde hue and a delicate, nutty aroma. This should take approximately 5-7 minutes. Be patient and avoid browning the roux too quickly, as this will affect the final flavor and color of the sauce.

Recipe View Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. This helps prevent lumps from forming. (3 minutes)

Recipe View Bring the sauce to a gentle simmer over medium heat, stirring frequently to prevent sticking or scorching. Once simmering, reduce the heat to low and continue to cook, stirring occasionally, until the sauce has thickened to your desired consistency and the flour taste has disappeared. This may take 10-15 minutes.

Recipe View Remove from heat and season with salt and freshly grated nutmeg. Taste and adjust seasoning as needed. (2 minutes)

Recipe View Strain the sauce through a fine-mesh sieve for an extra-smooth texture (optional). Serve immediately, garnishing with a pinch of nutmeg, or let cool and store for later use.