Photo by Chelsea Kyle
This basic white sauce is what gives many pasta dishes, like lasagna, a rich creamy texture. It’s not hard to make and you’ll find lots of uses for it.
Recipe information
Yield
makes about 4 cups
Ingredients
5
tablespoons unsalted butter
1
/2 cup all-purpose flour
4
cups warm whole milk
1
/2 teaspoon salt
1
/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
Need to make a substitution?
Preparation
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the béchamel sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.)