Béchamel Sauce (White Sauce)

1.In a medium saucepan, melt the butter over medium heat until foamy.

2.Whisk in the flour completely. Cook the mixture, stirring constantly, for 1 to 2 minutes to create a pale blonde roux. Do not allow the roux to brown; it should smell slightly nutty.

3.Remove the saucepan from the heat. Gradually pour in about one-third of the warm milk while whisking vigorously to incorporate the liquid and prevent lumps from forming.

4.Return the saucepan to medium heat. Slowly whisk in the remaining warm milk. Continue to whisk until the sauce is smooth and uniform.

5.Bring the sauce to a gentle simmer, stirring frequently. Reduce the heat to low and cook for 5 to 8 minutes, or until the sauce has thickened enough to coat the back of a spoon (nappé consistency). The sauce must simmer to cook out the raw flour taste.

6.Remove from heat and stir in the salt, white pepper, and nutmeg. Taste and adjust seasoning as needed. Strain the sauce through a fine-mesh sieve for an ultra-smooth finish, if desired, and serve immediately or cover the surface with plastic wrap to prevent a skin from forming.