How to Make Bechamel Sauce – 1 of the 5 Mother Sauces

Bechamel sauce is one of the five mother sauces that every cook should know. This basic kitchen skill begins with a blonde roux, which is butter and flour cooked together, then milk is added to turn it into a rich sauce. A good Bechamel sauce is key to making creamy casseroles, mac and cheese, lasagna and pasta sauces.

=== 🍽🍸🥩 RECIPE ===
2 tablespoons (16 g) all-purpose flour
2 tablespoons (29 g) butter
8 ounces (240 ml) milk
Pinch of nutmeg
Salt & Pepper

Melt the butter in a saucepan over low heat.
Stir in the flour to form a roux.
Cook roux for 2 to 3 minutes to allow the flour to cook.
Don’t let the flour brown!
Add the milk, whisking constantly as you add it to the pot.
Allow sauce to simmer, stirring every minute or so, for 5 to 6 minutes or until it reaches the desired consistency.
Add the salt and pepper and nutmeg, stir to combine.

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