A smooth, velvety béchamel made with butter, flour, and milk. This classic sauce is a foundation for many dishes, from baked pasta to vegetable gratins and moussaka, and comes together in minutes with a few ingredients.
Melt the butter in a saucepan and add the flour. Cook over low heat, stirring for several minutes, until the raw flour smell is gone but before the mixture changes color.
Gradually add the milk, whisking constantly. Caution: Adding the milk all at once can make the sauce lumpy; whisk well after each addition.
Cook over medium heat, stirring constantly, until the sauce is thick enough to coat the back of a spoon.
Stir in the salt, black pepper, and optional nutmeg, then remove from the heat.
Important: Add the milk slowly while whisking constantly; adding it all at once can cause lumps. Remove the sauce from the heat when it is thick enough to coat the back of a spoon. Overcooking will make the béchamel stiff. Contains milk and wheat gluten. Check packaged ingredients for other allergens.
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