Béchamel Sauce
Béchamel is a medium-thick white sauce that has a myriad of uses. It's also known as white gravy for those who don't want to use the French term.
Servings 4 cups
Equipment
- saucepot
- whisk
- measuring spoons and cups
- Microplane grater for fresh nutmeg (optional)
Ingredients
- 5 tbsp butter
- 4 tbsp flour, all-purpose
- 4 cups milk, whole hot
- 1½ tbsp salt, kosher
- 1 tsp white pepper, ground
- ½ tsp nutmeg, freshly grated, or store-bought
Instructions
Heat the Milk Separately
- In a small pot heat the milk to just hot. Do not boil. Remove from heat and keep warm.
Start the Roux
- In another saucepan melt the butter until fully melted and begins to bubble.
- Add the flour to the butter (with a whisk) incorporate until thoroughly mixed. Cook this mixture gently for about 1 minute. Do not brown.
- Next, add the measured milk in thirds while whisking until all the milk is incorporated. The sauce should come together quickly (2-3 minutes), adjust with extra milk if the sauce is too thick.
- Finally, add the salt, ground white pepper, and freshly grated nutmeg. Whisk in and remove from heat. Use as desired.