(recipe adapted from Easy French Food)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Pinch of nutmeg
- Salt and pepper
{relatedarticles}Melt the butter in a saucepan over medium heat. Using a wooden spoon, stir in the flour and mix well. The flour should soak up the butter and turn golden brown as it cooks. Stir continuously over low heat for 2 minutes to cook the butter-flour mixture.
Using a metal whisk, slowly add the milk in small quantities (about 2 tablespoons at a time), whisking constantly to break down the clumps of flour. Constant stirring and slow liquid addition is key here to achieve a smooth sauce.
After you've added about half the milk and the mixture in the saucepan is relatively smooth, you can pour the remaining 1/2 cup into the pan and whisk to fully incorporate. Continue to heat the sauce on low to medium heat, stirring often to avoid burning. Cook just below boiling until the mixture thickens.
Once you have a thick sauce, remove from heat and add the nutmeg, salt and pepper. Béchamel sauce is not only a staple of French sauces, but is also a common sauce found in many Italian lasagna recipes, and a traditional top layer of the Greek dish moussaka.
