White Sauce (8oz) Recipe

White Sauce (Classic Béchamel) - yields ~8 fl oz

1. 1

   Bring milk to warm

   Pour the whole milk into a small saucepan and warm it over low heat until it is steaming and just below simmering (small bubbles around the edge), about 4–6 minutes. Do not boil. Keeping the milk warm prevents lumps when added to the roux.

2. 2

   Make the roux

   In a separate medium saucepan or skillet, melt the unsalted butter over medium-low heat. When the butter is foaming and just beginning to turn a pale golden (about 1–2 minutes), add the all-purpose flour. Stir immediately with a wooden spoon or whisk to combine into a smooth paste. Cook the roux, stirring constantly, for 1½–2 minutes to cook out the raw flour taste but do not let it brown; this should remain a pale blond color.

3. 3

   Incorporate milk gradually

   Remove the warm milk from heat. With the roux still on medium-low, add about 2 tablespoons of the warm milk to the roux and whisk vigorously to loosen and smooth the paste. Continue adding the milk in a slow, steady stream while whisking constantly to incorporate. Once all milk is added, increase heat to medium-low and continue whisking until the mixture comes to a gentle simmer and begins to thicken, about 3–5 minutes. Scrape the bottom and sides of the pan to prevent sticking.

4. 4

   Simmer and season

   Reduce heat to low and let the sauce cook gently for 2–3 minutes while whisking occasionally to reach a creamy, coat-the-back-of-a-spoon consistency (it will thicken more as it cools). Stir in the salt and ground pepper. If using nutmeg, add it now (start with a small pinch; the recipe lists 1 tsp as optional—use sparingly). If using cream for a silkier finish, whisk it in off the heat.

5. 5

   Adjust consistency and finish

   If the sauce is too thick for your use, whisk in additional warm milk, a tablespoon at a time, until you reach desired consistency. Taste and adjust seasoning (salt, pepper, nutmeg) as needed. Use immediately, or keep warm over the lowest heat with frequent stirring, or transfer to a container and cover the surface with plastic wrap to prevent a skin from forming until ready to use.

6. 6

   Storage

   Refrigerate cooled sauce in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, whisking and adding a splash of milk or cream to restore consistency.