Creamy Béchamel Sauce (For Lasagna, Pasta & More!)

• servings: 1 serving
• active time: 2 minutes
• total time: 17 minutes

Ingredients

80 g (6 tbsp) unsalted butter

80 g (2/3 cup) all purpose flour

800 ml (3 1/3 cups) whole milk

1/4 tsp fine sea salt

Pinch of nutmeg (optional)

Parmesan cheese (optional)

Directions

In a large skillet or high-sided braiser, melt the butter over low heat. Sprinkle the flour on top and stir with a wooden spoon to form a light roux paste. Cook, stirring continuously, for 30 seconds to 1 minute. Do not to burn.

Remove the pan from heat. Add 1/2 cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk, whisking continuously as you pour.

Return the pan to the stove; adjust to medium-low heat. Cook the sauce, whisking frequently, until it has thickened to the consistency of runny sour cream (about 12-20 minutes or more depending on pan size). Do not walk away.

Season with salt to taste. Add optional ingredients, if using. When ready, the sauce should coat the back of a wooden spoon. Note: The sauce will thicken further as it cools. If not using immediately, a skin may form on the surface (see storage tips).