Classic Bechamel Sauce

Instructions

1. Cooking the Base
   01

   Step 1: Prep and Melt

   Have your butter, all-purpose flour, milk, salt, black pepper, and nutmeg measured out and ready by the stove. Place a medium saucepan over medium-low heat and toss in the butter. Let it melt down fully, keeping a close eye on the pan so it doesn't begin to brown.

   2 tbsp butter2 tbsp all-purpose flour2 cup milksaltblack peppernutmeg
2. 02

   Step 2: Build the Roux and Add Milk

   As soon as the butter is fully melted, whisk in the all-purpose flour until it comes together into a cohesive paste. Let it cook for about two minutes to toast out the raw flour taste without letting the roux pick up any color. Now, stream in the milk over two or three additions, whisking with energy between each splash so no pesky lumps form.

   02:00

   2 tbsp butter2 tbsp all-purpose flour2 cup milk
3. 03

   Step 3: Thicken and Season

   Keep stirring steadily while it simmers away and thickens, which typically takes around five minutes once all the milk is poured in. You will know it is done when it stays pourable yet cleanly coats the back of a spoon. Pull the saucepan off the heat and whisk in the salt, black pepper, and that pinch of optional nutmeg to taste.

   05:00

   2 cup milksaltblack peppernutmeg