Béchamel sauce

Preparation

1. 1

   Warm the milk in a saucepan over low heat, without letting it boil — this helps avoid lumps later.

2. 2

   In another saucepan, melt the butter over low heat until just liquid, without letting it brown.

3. 3

   Add the flour all at once and whisk vigorously into a smooth paste (the roux); cook for 1-2 minutes, stirring, so it loses its raw flour taste.

4. 4

   Off the heat, pour in the warm milk little by little, whisking briskly between each addition to keep the sauce smooth and lump-free.

5. 5

   Return to low heat and let it thicken for 5 to 8 minutes, stirring constantly, until it coats the back of a spoon.

6. 6

   Season with salt, pepper and a pinch of grated nutmeg, then taste and adjust.