Sauce: Béchamel Plain
By Lishka DeVoss

Béchamel can be made up to 1 day in advance. Place a piece of parchment (or plastic wrap) directly on the sauce surface to prevent a skin from forming. Then cover your container and refrigerate. Return to room temperature before using.

YIELD 2 cups

INGREDIENTS

4 tbsp unsalted butter (1/2 stick)
1/4 cup all-purpose flour
2 cups whole milk
salt
black pepper, fresh ground
nutmeg, ground (optional)

PREPARATION

1. Over medium heat, melt butter in a heavy-bottomed pot or Dutch oven.

2. Whisk in flour, reduce heat to low and cook, stirring regularly, for about 15 minutes. (DO NOT let it brown. The mixture will eventually foam a bit, the butter will separate, the bubbles will reduce in size, and the mixture will have the texture of wet sand.)

3. Whisking constantly, pour milk in slowly. Increase heat to medium, continue whisking until thickened — about 2 minutes. Add salt, pepper and nutmeg to taste.

4. Return heat to low. Continue cooking (10 to 15 minutes), whisking regularly, until sauce is thick and smooth, with no raw flour taste. Adjust seasoning as needed.

5. Remove from heat.

NOTE If not using immediately, press a piece of parchment (or plastic wrap) directly on the sauce surface to prevent a skin from forming. Use within 1 hour or chill.

NOTE If lumpy, strain through a fine sieve or purée with an immersion blender.

Updated 2020-05-18

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