Béchamel Sauce

Step 1

In a medium saucepan, melt butter over medium-low. Add flour, whisk until smooth and cook until flour is no longer raw, about 1 minute. (Be sure to whisk all around the edges of the pan to prevent scorching.)

Step 2

Whisking constantly, slowly add ¼ cup of the milk in a thin stream and whisk until liquid is absorbed. (This happens very quickly. The mixture will seize up, but it will loosen as more milk is added.) Slowly add another ¼ cup of the milk in a thin stream and whisk until mixture is smooth. Repeat with remaining ¼ cup portions of the milk, whisking constantly until mixture is smooth before adding the next batch of milk.

Step 3

Once all of the milk is incorporated, continue to cook over medium-low, stirring frequently, until it starts to simmer and the sauce thickens and coats the back of a wooden spoon, about 8 minutes. Remove from heat and season with salt, pepper and nutmeg (if using).

Step 4

If not using immediately, transfer to a heatproof bowl and press the top with a piece of plastic wrap to prevent a skin from forming. Béchamel can be refrigerated for 3 days; reheat gently over low heat, adding a splash of milk or water if too thick.