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Categories:Viewed: 6 - Published at: 4 years ago
Ingredients
- 5 tablespoons unsalted butter
- 1/2 cup flour
- 4 cups whole milk, warm
- 1/2 teaspoon salt (to taste)
- 1 pinch fresh ground white pepper (to taste)
- 1 pinch nutmeg, freshly grated (to taste)
Method
- In a 2 quart saucepan, melt the butter over medium heat.
- Add the flour and whisk until smooth, about 2 minutes.
- Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
- Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
- Do not allow the bechamel sauce to boil.
- Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
- Season the sauce with more salt, pepper and nutmeg to taste.
- The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.
