The Mother Sauce Of French Cuisine The Béchamel Sauce

• 5 tablespoons Butter
• 4 tablespoons flour
• 960 ml Milk
• Salt and pepper
• Freshly grated nutmeg

Directions

1. 1

   In a medium pan, heat the butter on medium-low heat until melted. Add the flour and stir until smooth.

2. 2

   Over medium heat, cook until the mixture turns a light, golden sandy color.

3. 3

   Always use cold milk, because if you add warm milk it will make limbs in the Béchamel. Add the cold milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.

4. 4

   Bring to a boil on a medium-low heat. Cook 10 minutes, stirring constantly, then remove from heat.

5. 5

   There is a trick which shows when the Béchamel is done. Put a spoon into the sauce and pull it up, turn it at its bottom side and run your finger through. If a line remains on the spoon then the sauce is done, if not let it cook for another minute or so. Season with salt and nutmeg, and set aside until ready to use.