Bechamel | Mother Sauce
Bechamel is one of the mother sauces. It’s pretty easy to make, but requires nearly constant whisking. It adds a richness that cheese simply can’t match.
Melt the butter in a large sauce pan. Medium heat.
Heat milk in a separate sauce pan over low-medium heat.
Once it starts to bubble, add the flour in batches. Whisk vigorously.
After all the flour is added and smooth, start adding the warm milk 1/2 cup at a time. Continue whisking.
Once all the milk is added, you can slow down whisking. The mix should be lightly bubbling/boiling. Whisk occasionally for 7-10 minutes.
Turn off the heat. Add nutmeg.