- 4 cups milk, fresh, whole
- 2 ½ oz butter
- 2 ½ oz all-purpose flour
- salt to taste
- white pepper
- nutmeg to taste
Put a fairly large pot over low heat. Add the butter. Melt the butter, being careful not to burn or brown it.
Sift the flour and add it to the butter. Mix using a whisk to make a smooth, uniform mixture, known as a roux.
Continue cooking the roux until it is slightly golden. Continue whisking.
Add room temperature milk to the roux, a little at a time, and mix with a whisk. Be careful not to let any lumps form. Once you have added all of the milk, bring the sauce to a boil and continue cooking to thicken it. Remove the pot from the heat and strain the béchamel if necessary.
Add 2 pinches of salt and a grinding of both nutmeg and pepper. Stir and let cool. The béchamel should be ready to be used.
The amount of flour you use can vary depending on how thick a béchamel the recipe calls for: the more flour you use, the thicker the béchamel.