Bechamel Sauce
A classic French white sauce made from a pale roux and milk. Teaches the basic roux technique and how to get a smooth, velvety sauce that coats the back of a spoon. Use for lasagna, gratins, croque-monsieur or as a base for other sauces.
2 tablespoon unsalted butter, cut into pieces
2 tablespoon all-purpose flour, sifted
2 cup whole milk, cold or room temperature
½ teaspoon kosher salt
0.13 teaspoon white pepper, freshly ground; or black pepper
0.13 teaspoon freshly grated nutmeg, or a small pinch
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