French Bechamel Sauce (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter
02 -
1/4 teaspoon salt, tweak to your liking
03 -
2 cups whole milk
04 -
A sprinkle of ground nutmeg, if you'd like
05 -
1/8 teaspoon white pepper, adjust to your preference
06 -
1/4 cup all-purpose flour
# Instructions:
01 -
Heat the milk on a low flame in a small pan, keeping it from boiling.
02 -
Using a medium pan, melt the butter at medium heat. Start whisking in the flour right away to get a lump-free paste. Let it cook for a minute or two, but don’t let it change color.
03 -
Pour the milk into the butter-flour mixture a bit at a time, whisking constantly to keep it smooth. Stick with medium-low heat and stir regularly until the sauce thickens up. It’ll take around 5 to 7 minutes.
04 -
Mix in the salt, white pepper, and nutmeg if you're using it. Adjust the seasoning to suit your taste before serving.
# Notes:
01 -
Using 2% or skim milk will make this lighter, though it may not be as creamy.
02 -
To make this without gluten, swap the regular flour for cornstarch or a gluten-free option.
03 -
Store leftovers in the fridge in an airtight container for up to two days. Reheat gently on low and whisk to smooth it out again.