Béchamel Sauce aka White Sauce
3 Tbspunbleached all-purpose flour
1 pinchwhite pepper (substitute black or mixed peppercorns if desired)
1 smallpinch ground himalayan sea salt
1 smallpinch freshly grated nutmeg
How to Make Béchamel Sauce aka White Sauce
- In a small sauce over medium heat, warm up the milk – make sure it doesn’t boil. Meanwhile in a medium saucepan over medium heat, add butter and when it’s melted, add flour. Whisk the white roux constantly until is smooth; cook for 5 minutes or until it turns into a light golden color.
- Pour hot milk, add pepper, salt, and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
- NOTE: If not using the sauce right away, place a piece of wax paper, making sure it touches the top of the sauce preventing a skin formation on the surface.