Classic Béchamel Sauce

Ingredients

• 40 g butter
• 40 g flour
• 500 ml whole milk at room temperature
• 1/4 tsp nutmeg
• sea salt
• white pepper

Cook Time

1. 1
   Melt the butter over medium heat in a heavy-bottomed pan. Let the butter foam but not brown.
2. 2
   Add the flour all at once and stir immediately with a wooden spoon or whisk until smooth. Continue stirring for 1 to 2 minutes over medium heat so the flour taste disappears, but the roux does not brown.
3. 3
   Remove the pan from the heat. Add the milk gradually, a splash at a time, and stir after each addition until the liquid is completely absorbed before proceeding. This prevents lumps.
4. 4
   Return the pan to medium heat and keep stirring while the sauce slowly thickens, about 8 minutes. The sauce is ready when it coats the back of a spoon and a line remains when you draw your finger across it.
5. 5
   Remove from heat. Add the nutmeg, salt and white pepper and stir well. Taste and adjust the seasoning.
6. 6
   Use the sauce directly as a base for lasagne or moussaka.
7. 7
   Add 60 g grated cheese for a cheese sauce (mornay sauce).
8. 8
   Pour over steamed cauliflower or broccoli and gratinée for 10 minutes in an oven at 200 °C.
9. 9
   Use as filling for croquettes: let the sauce cool completely, shape and bread.
10. 10
    Béchamel sauce keeps for up to 3 days in the refrigerator, covered with plastic wrap directly on the surface of the sauce to prevent a skin from forming. 
11. 11
    Reheat over low heat with an extra splash of milk and stir well.