Easy Bechamel Sauce

  • 5 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons salt
  • ¼ teaspoon freshly grated nutmeg

Melt the butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color, about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux (cooked flour mixture). Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until smooth and thickens, about 10 to 20 minutes. Once the sauce no longer tastes gritty, season with salt and nutmeg.

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