Ingredients
Equipment
1 Small pan (For warming the milk.)
1 Balloon whisk (Be sure it is large enough and comfortable.)
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, stirring continuously, for 2 minutes. Keep the mixture pale; do not brown it.
- Add the milk in small splashes at first, whisking each addition smooth before adding more. Once the mixture loosens, gradually whisk in the rest of the milk.
- Bring to a gentle simmer over medium-low heat, whisking frequently and reaching the corners of the pan. Cook for 8–12 minutes, until smooth, thickened and without a raw-flour taste. Reduce the heat if it catches or bubbles vigorously.
- Remove from the heat. Stir in the salt and optional nutmeg; taste and adjust. Use the plain béchamel now, or continue with the optional variation.
- For a cheese sauce, stir the optional Parmesan into the hot sauce off the heat until melted. If the sauce becomes thicker than you need, whisk in a small splash of milk. Taste before adding any more salt.
Nutrition
Notes
Yield: About 2 cups of plain sauce, divided into four portions. The optional cheese increases the yield and changes the plain béchamel into a cheese-sauce variation.
Consistency: This is a fairly thick sauce for bakes. Thin with a little additional milk when needed. It thickens as it cools.
Storage: Refrigerate promptly in a covered container at 40°F or below and use within 3 days. Reheat gently while whisking and loosen with milk as needed; heat leftovers to 165°F. Contains milk and wheat.
