Béchamel Sauce

This versatile white sauce is one of the five French "mother sauces" and serves as a foundation for many dishes, from creamy gratins to rich pasta sauces.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper (optional)
• Pinch of grated nutmeg (optional)

Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Once melted, add the flour and whisk constantly to form a smooth paste (roux). Cook for about 1-2 minutes to eliminate the raw flour taste, but do not let it brown.
3. Gradually add the milk, a little at a time, while whisking continuously to prevent lumps from forming.
4. Bring the mixture to a gentle simmer, stirring frequently. The sauce will thicken as it heats.
5. Season with salt, white pepper, and a pinch of nutmeg, if desired.
6. Continue to cook and stir for 3-5 minutes until the sauce reaches your desired consistency.
7. Remove from heat and use immediately, or cover with plastic wrap directly on the surface to prevent a skin from forming.