White sauce for pasta

Preparation mode

• In a saucepan, melt the butter over medium-low heat.
• When the butter is completely melted, add the flour to the pan and stir constantly with a whisk to make a roux. Cook the roux for about 2-3 minutes, stirring continuously until it begins to lightly brown. This helps eliminate the raw flour taste.
• Gradually add the milk to the pan, stirring constantly to prevent lumps from forming. Continue to cook and stir until the sauce begins to thicken. This may take 5 to 7 minutes.
• Once the white sauce is thick and has a smooth texture, season it with salt, black pepper and nutmeg to taste. Nutmeg is optional, but it adds a special flavor to the sauce.
• Continue cooking for a few more minutes to ensure all the flavors are well incorporated and the sauce is the desired consistency. If the sauce is too thick, you can add a little more milk to thin it out.
• Remove the white sauce from the heat and serve immediately over the cooked pasta of your choice.