Classic French Béchamel Sauce (The White Mother Sauce)

1.Warm the milk gently in a saucepan over low heat or in the microwave. It should be warm, not boiling.

2.In a separate medium saucepan, melt the butter over medium heat. Do not allow the butter to brown.

3.Once the butter is fully melted, whisk in the flour all at once. Continue whisking constantly for 1 to 2 minutes to cook out the raw flour taste. This mixture is called a 'roux'. The roux should be pale blonde (a 'white roux').

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

5.Return the saucepan to medium heat. Continue whisking as you slowly pour in the remaining milk. The sauce will look thin at first.

6.Bring the sauce to a gentle simmer, continuing to whisk frequently. Once the sauce begins to bubble, reduce the heat to low and cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

7.Remove the sauce from the heat and stir in the salt, white pepper, and nutmeg. Taste and adjust seasoning as needed.

8.If the sauce is too thick, whisk in a little more warm milk until the desired consistency is reached. Strain the sauce through a fine-mesh sieve for an ultra-smooth finish, if desired. Use immediately or cover the surface with plastic wrap to prevent a skin from forming.