Bechamel Sauce

1. 1

   In a 2 quart saucepan, melt the butter over medium heat.

2. 2

   Add the flour and whisk until smooth, about 2 minutes.

3. 3

   Gradually add the warm milk, whisking constantly to prevent any lumps from forming.

4. 4

   Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.

5. 5

   Do not allow the bechamel sauce to boil.

6. 6

   Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.

7. 7

   Season the sauce with more salt, pepper and nutmeg to taste.

8. 8

   The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

No additional tips available.