Creamy Velvet Béchamel Sauce

1. Make the Roux

Start by melting 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once the butter has melted, add 2 tablespoons of all-purpose flour. Stir continuously with a whisk for about a minute. This process, known as making a roux, will help to thicken the sauce and imbue it with a deliciously nutty flavor. You'll know it's ready when it starts to smell wonderfully nutty.

2. Add Initial Milk

Next, pull the saucepan off the heat and add 1/4 cup of whole milk. Whisk vigorously to prevent any lumps from forming, creating a smooth paste.

3. Add Remaining Dairy

Once you have a smooth base, immediately add the remaining 1 cup of whole milk and 1/2 cup of heavy cream or crème fraîche. Return the saucepan to the heat.

4. Simmer and Thicken

Continue to cook, whisking frequently, for 8 to 10 minutes until the sauce starts to simmer. This constant whisking is crucial for achieving a smooth and glossy texture. As the sauce simmers, it will thicken beautifully.

5. Season and Serve

When your sauce has reached the desired consistency, season it with 1/4 teaspoon of kosher salt, a few grinds of freshly ground black pepper, and 4 or 5 scrapes of fresh nutmeg. Give it a quick taste and adjust the seasoning if needed.