Easy Béchamel Sauce
By David Leite · leitesculinaria.com
Makes 16 servings
A silky French mother sauce made by whisking a flour-milk slurry into hot buttered milk, finished with nutmeg.
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| prepHave a medium bowl ready | ||||
| 160 ml whole milk (for the pan) | Heat milk & butter over medium-low, stir until melted | Ladle hot milk into slurry, whisk until warm | Pour slurry into pan, whisk in salt, cook medium-low until 180°F / 82°C, 5–8 min | Grate in nutmeg, remove from heat, cool slightly |
| 1 stick / 115 g unsalted butter | ||||
| 18 g all-purpose flour | Whisk flour & remaining milk into slurry | |||
| 320 ml whole milk (for the slurry) | ||||
| 1/4 teaspoon fine sea salt | ||||
| 3 grates of nutmeg on a rasp or 1 pinch ground nutmeg | ||||
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