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Besciamella (Béchamel sauce)

Servings: ~ 550ml
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Ingredients
  

  • 50g unsalted butter
  • 50g all-purpose flour
  • 500ml whole milk
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch nutmeg (optional)

Instructions
 

  • Prepare the Roux
    Ina medium saucepan, melt the butter over low heat.
    Oncethe butter is melted, add the flour gradually, stirring constantly to form asmooth paste, known as a roux.
    Cook the roux for 2-3 minutes stirring constantly.This step helps to cook out the raw flour taste.
  • Incorporate the Milk
    In a pan warm up the milk. Gradually pour the milk into the saucepan, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth. Cook the sauce over medium heat, stirring frequently, until it thickens to your desired consistency. This usually takes about 5-10 minutes. Be careful not to let the sauce boil.
  • Season and Finish
    Once the sauce has reached the desired consistency, season it with salt to taste and a pinch of freshly grated nutmeg for extra flavour, if desired.
    Remove the sauce from the heat and let it cools lightly before using or storing.