Bechamel Sauce

Ingredients

• 40 g unsalted butter
• 40 g all-purpose flour
• 500 ml whole milk, warmed
• 2 g fine sea salt
• 1 g white pepper
• 1 pinch freshly grated nutmeg

Method

1. 1
   Melt butter in heavy-bottomed saucepan over medium heat.
2. 2
   Whisk in flour to form a roux; cook, stirring constantly, 2 minutes until pale and foamy.
3. 3
   Remove from heat; gradually add warm milk while whisking vigorously to prevent lumps.
4. 4
   Return to medium heat; bring to gentle simmer, stirring frequently with wooden spoon.
5. 5
   Cook 8–10 minutes, stirring often, until sauce coats back of spoon and no flour taste remains.
6. 6
   Season with salt, white pepper, and nutmeg; strain through fine-mesh sieve if desired.
7. 7
   Press plastic film directly onto surface to prevent skin formation; hold at 60°C or reheat gently before service.