Béchamel is a traditional French white sauce, delicious on its own and as a base for other sauces. The finished product is a thick and creamy white sauce.
2 tablespoons butter, unsalted
3 tablespoons flour
2 cups hot milk
1/16 teaspoon nutmeg
1/4 teaspoon pepper
1/2 teaspoon salt
Prepare a 2-quart saucepan. Set the stove to medium heat.
Melt the butter in a 2-quart saucepan. Pour in the flour and stir with a wooden spoon. This is a roux. The heat and the butter will enhance the taste of the flour. Cook over medium heat stirring until the butter and flour bind together, about 2 minutes. Remove from the heat. Whisk in the hot milk at once and return to the stove. Bring to a boil while continuously whisking. Reduce the heat and simmer for a few more minutes. Season to taste.
Use for chicken pie, lasagna, macaroni and cheese or scalloped potatoes.