Béchamel Sauce

Method

1. 1Melt the butter in a medium saucepan over medium-low heat. Do not let it brown — you want it just melted and bubbling gently.
2. 2Add the flour all at once and whisk constantly for 2 minutes. This cooks out the raw flour taste and creates the roux. It should look like a smooth, pale paste that pulls away from the sides of the pan slightly.
3. 3Start adding the milk about 80 ml at a time, whisking vigorously after each addition until the mixture is completely smooth before adding more. The first two additions will make a thick paste — keep whisking, it will loosen.
4. 4Once all the milk is incorporated, increase heat to medium. Whisk continuously as the sauce comes to a gentle simmer — it will thicken noticeably in 3 to 5 minutes.
5. 5Season with nutmeg, salt, and white pepper. Cook for 1 more minute, then remove from heat. The sauce should coat the back of a spoon and leave a clean line when you draw your finger through it.