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Melt the butter in a medium-size saucepan over medium-high heat until foaming.
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Add the flour, whisk until the mixture is smooth, and reduce the heat to medium.
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Cook, stirring, until the mixture begins to turn golden, 2 minutes.
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4
Whisk in the milk and salt and cook over medium heat, whisking frequently, until thickened and creamy, 12 to 15 minutes.
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5
Whisk in the nutmeg.
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Use right away, or allow to cool and refrigerate for as long as 10 days.
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7
Reheat before using, thinning the sauce with a little milk if it is too thick.
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8
VARIATIONS:
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Saltsa Besamel is also a great way to add flavor notes to food.
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The beauty of annexing the flavor to the sauce rather than to the dish itself is that the extra topnote lingers like the finish of a wine.
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For more richness: When the sauce is done and has cooled for a minute or two, stir in 2 lightly beaten egg yolks.
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This is the classic version for moussaka.
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For more tang: Add 2 tablespoons fresh lemon juice with the milk and salt.
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For creamier tang: Make a yogurt white sauce, as an awakening finish to such dishes as moussaka and pastitsio or any lamb dish.
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Follow the recipe above, substituting 3/4 cup milk and 3/4 cup plain yogurt for the 1 1/2 cups milk.
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For more color and mystery: Add 1/4 teaspoon saffron threads while you whisk the thickening sauce.
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For more bite: Add 1/4 teaspoon dry mustard or 1/2 teaspoon prepared Dijon mustard while you whisk the thickening sauce.
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Quick Besamel:
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Cooking white sauce in a microwave cuts the time from about 15 minutes to Place the butter in a large bowl and microwave, uncovered, on high until melted and foaming, 1 to 2 minutes.
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20
Remove the bowl and add the flour; whisk until smooth.
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Return the bowl to the microwave and continue microwaving, uncovered, on high until bubbling, to 2 minutes.
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22
Remove the bowl again, whisk in the milk, and microwave for 2 minutes.
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23
Remove the bowl and whisk until smooth.
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24
Return to the microwave and cook until thickened, 1 minute.
