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Bechamel - White Sauce

Created by Puppitypup on October 22, 2014

Step 1: Melt butter in a heavy saucepan over medium heat. Whisk in flour and cook until the roux (butter and flour) turns a light, golden color, 5-7 minutes.
Step 2: Add half the milk, a little at a time, increasing the heat to medium-high and whisking continually until sauce thickens to desired consistency. If you need the sauce thicker, add remaining milk, again a little at a time.
Step 3: Remove from heat and season with salt and nutmeg, taste and adjust seasoning. Depending on what you are making, you may want to add fresh ground pepper.
Step 4: Note: Technically you are supposed to scald the milk before adding. If you wind up with lumps, you either had the heat too low or you added too much milk at once. To ensure that doesn't happen, you would scald the milk first.