Bechamel Sauce

1. 1

   Scald the milk in a heavy saucepan over medium heat.

2. 2

   Keep it warm over very low heat.

3. 3

   Melt the butter in a separate saucepan over low heat.

4. 4

   When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.

5. 5

   Whisking constantly, add the hot milk in a steady stream.

6. 6

   Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.

7. 7

   Whisk in the nutmeg and the cheese, and serve at once

* Per serving · 4 servings · Values may vary.

No additional tips available.