1 tbsp lightly salted butter
1 tbsp all-purpose flour
1 cup hot milk
pinch of ground white pepper
pinch of ground nutmegmeasures conversion [+]
Melt the butter in a skillet over medium-low heat.
When the butter is completely melted and begins to bubble, quickly sift the flour over it. Cook, stirring constantly with a wooden spoon, until the mixture (called roux) is dark blond in color. (Roux burns very easily if you stop stirring it even for a second. If any part of the roux is burned, the whole thing is ruined. You have to throw it out, wipe the skillet clean, and start all over.)
Reduce the heat and add milk in a thin stream, whisking vigorously. When all the milk is incorporated, remove the skillet from heat, and add pepper and nutmeg.
Cover and let stand for a few minutes. The sauce will thicken considerably. If too thick, whisk in a little more hot milk.
Covered tightly, bechamel sauce will keep in the refrigerator for a couple of days.
RediscaRecipe category: Sauces