Bechamel sauce

preparation mode

• In a saucepan over medium heat, melt the butter until completely liquid.
• Add the wheat flour to the pan and mix well with a fouet (wire whisk) or a wooden spoon, forming a paste. Cook this mixture for about 1 to 2 minutes, stirring constantly to prevent burning. This is known as a “roux”.
• Gradually add the milk to the pan, about 1/2 cup at a time, stirring vigorously after each addition to ensure the mixture is smooth and free of lumps.
• Continue cooking the sauce over medium-low heat, stirring constantly, until it thickens to the desired consistency. This normally takes 5-10 minutes.
• Season the béchamel sauce with salt and white pepper to taste. If desired, add a pinch of freshly grated nutmeg to enhance the flavor. Stir well to incorporate the seasonings.
• Remove the sauce from the heat and use it immediately or place a piece of plastic wrap in direct contact with the surface of the sauce to prevent a film from forming. This will help keep the béchamel sauce creamy until you are ready to use it.