A silky, traditional béchamel crafted from warm milk, butter, and flour, offering a smooth, creamy sauce ideal for enriching a wide range of savory recipes.
Ingredients
4 cups whole milk
¼ cup unsalted butter
¼ cup all-purpose flour
Salt and ground white pepper, to taste
Directions
- In a medium saucepan, heat milk over medium-low heat until warm, stirring occasionally.
- In another medium saucepan, melt butter over low heat until small bubbles form. Slowly whisk in flour and continue whisking until mixture thickens.
- Slowly whisk warm milk into the flour mixture. Cook and whisk over low heat for 10 minutes. Season to taste with salt and white pepper.
Note: To make ahead, slightly cool sauce. Transfer sauce to a container; cover surface of sauce with plastic wrap. Refrigerate for up to 3 days. To use, reheat sauce in a saucepan over low heat, stirring often.
