Bechamel
INGREDIENTS
- 70g unsalted butter
- 40g flour
- 1L whole milk (optionally warmed)
- Pinch of freshly ground nutmeg
- Salt (to taste)
- White pepper (to taste)
STEPS
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Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly for about 1 minute.
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Whisk in the warm milk, a bit at a time. Bring the sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes.
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Remove from heat, add nutmeg, and season with salt and pepper.
NOTES
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For a thicker (or thinner) bechamel, increase (or descrease) the amount of flour and butter.
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If making ahead, pour the bechamel into a medium-sized bowl, place plastic wrap directly on the surface (to avoid a skin forming), and place it in the fridge.
