Bechamel Sauce

In a small saucepan, melt butter on medium heat. Add flour and mix with a wooden spoon until flour and butter form a homogeneous mixture.
Let cook for a minute or 2 by mixing from time to time so that the mixture does not stick and burn. This step is important because the butter and flour mixture needs to cook so that your bechamel does not taste like flour.
Add 1/2 of milk and mix with a whisk or spoon. The butter, flour, and milk mixture will thicken rapidly so you need to work fast. When the mixture is homogeneous (like a purée), add 1 cup of milk and continuously mix.
Add the rest of the milk and mix. At this point, the bechamel will stop thickening.
Add nutmeg and half a pinch of salt and a pinch of pepper. Taste while flavoring because bechamel easily tastes salty.
It's ready!
You can store in an airtight container in the fridge for up to 3 days and enjoy it with your croque-monsieur, lasagna, pizza, pasta.. the possibilities are endless.

Feb 18 Bechamel Sauce