40 minutes
A smooth, creamy sauce that serves as the foundation for countless dishes like lasagnas and gratins.
tablespoons
Flour
tablespoons
cups
to taste
pinches
Cayenne
pinches
1. Make the Roux
Begin by melting the butter in a heavy-bottomed pot over medium heat. Once the butter has completely melted, add the flour. Stir continuously with a whisk for about 3 minutes. The mixture should be smooth and golden without any browning.
2. Gradually Add Milk
Gradually add the milk to the roux, a little at a time, whisking constantly. If any lumps do form, you can strain them out later if necessary.
3. Simmer and Season
Once all the milk is added, bring the mixture to a gentle boil over medium heat, whisking frequently. When the sauce begins to boil, reduce the heat to low and let it simmer gently for 20 to 30 minutes, stirring occasionally. As the sauce simmers, season it with salt to your taste and add a pinch of nutmeg and cayenne if desired.
Add milk gradually, starting with a small amount, whisking until smooth before adding more. This method ensures a lump-free, silky-smooth sauce.
Measure accurately using a kitchen scale to ensure equal parts flour and butter by weight, not volume. Cook the roux over medium heat until pale golden, about 2-3 minutes, to prevent darkening beyond 'Béchamel' appropriate color.
Warm the milk slightly before adding it to the roux to prevent clumping. Use whole milk for a creamier texture, as lower-fat milk can result in a thinner sauce.
Season with salt, white pepper, and a pinch of nutmeg cautiously, as it's potent. Always taste and adjust seasoning after the sauce reduces to concentrate flavors.
After incorporating all milk, reduce heat to low and simmer for 10-15 minutes, stirring frequently. This softens the flour and achieves a creamy consistency.
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