Béchamel is one of the five French Mother Sauces, a creamy white sauce made from a white roux (butter and flour) and milk. It is the starting point for many other sauces (like Mornay) and an essential component of dishes like Lasagna, Moussaka, and Macaroni and Cheese.
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In a medium saucepan, heat the milk until it is just about to boil (steaming), then set aside. Warming the milk prevents lumps.
In another heavy-bottomed saucepan, melt the butter over medium-low heat. Do not let it brown.
Add the flour to the melted butter and whisk continuously to form a roux. Cook for 2-3 minutes to cook out the raw flour taste, but do not let it darken (it should remain pale yellow).
Gradually add the warm milk to the roux, a ladleful at a time, whisking vigorously after each addition to ensure it is fully incorporated and smooth before adding more.
Once all milk is added, bring to a gentle . heat to low and cook for 5-10 minutes, stirring frequently to prevent scorching on the bottom. The sauce should coat the back of a spoon (nappé consistency).
Remove from heat and season with salt, white pepper, and freshly grated nutmeg.
