Classic Béchamel Sauce

• 50g unsalted butter
• 50g all-purpose flour
• 600ml whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• Salt and white pepper
• 1 bay leaf (optional)

Instructions

1. 1

   Melt butter in a heavy saucepan over medium heat.

2. 2

   Add flour all at once. Whisk constantly for 2 minutes until the roux is pale and smells nutty.

3. 3

   Remove from heat. Add warm milk in a steady stream, whisking vigorously to prevent lumps.

4. 4

   Return to medium heat. Whisk constantly until sauce thickens and comes to a gentle boil, 5–8 minutes.

5. 5

   Season with nutmeg, salt, and white pepper.

6. 6

   Use immediately or press plastic wrap directly onto the surface to prevent a skin forming.

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