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Sunday Cooking Lesson: Béchamel Sauce (Easy Version)
Yield: 1 quart 1x
Prep: 5 minsCook: 15 minsTotal: 20 minutes
Scale:
Ingredients
- 1 quart whole milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
Instructions
- In a medium sauce pan, heat milk to scalding but not boiling.
- In a larger pan melt butter over medium heat and whisk in flour to form a roux. Stir and cook for 3-5 minutes until it turns slightly tan and picks up a nutty smell.
- Add hot milk one third at a time whipping quickly during each addition. Cook for 30 seconds before adding the second and third addition of the hot milk.
- Add seasoning and cook for five minutes over medium whipping often. The final consistency will be creamy and slightly thick.
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