Besciamella Sauce Recipe

Ingredients for Besciamella Sauce

• Unsalted Butter
• All Purpose Flour
• Whole Milk
• Kosher Salt
• Freshly grated nutmeg to taste (start with 1/4 teaspoon)

How to Make Besciamella Sauce

1. Melt 1/4 cup (57 grams) of unsalted butter in a medium saucepan over medium heat.
2. Whisk in 1/4 cup (30 grams) all-purpose flour until a smooth paste forms (this is called a roux).
3. Cook the roux, stirring constantly, until it turns a light golden brown, about 6-7 minutes. This step is crucial for developing flavor.
4. While the roux cooks, heat 4 cups (950 ml) whole milk in a separate saucepan until it's almost simmering (small bubbles around the edges).
5. Gradually whisk in the hot milk to the roux, 1 cup at a time. Whisk continuously to prevent lumps. Work quickly to avoid scorching.
6. If lumps form, increase the heat slightly and whisk vigorously to incorporate them.
7. Bring the sauce to a gentle simmer, stirring constantly. Cook for 30 seconds to 1 minute, until slightly thickened.
8. Remove from heat. Season generously with salt and freshly grated nutmeg to taste (start with 1/4 teaspoon of each and adjust).
9. For an extra thick sauce, continue cooking over medium-high heat, whisking constantly, until it coats the back of a spoon.