Bechamel Sauce

This is the classic white sauce. It is typically used as a base for things like cheese sauce. See the notes for variations.

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup cold milk
• Salt
• Freshly ground pepper

Directions

Melt the butter on medium heat in a heavy-bottomed saucepan.
Add the flour and cook on medium-high heat. Keep stirring with a spoon until the paste bubbles (about 2-3 minutes).
If you have the skill, you can continue with the spoon, otherwise, switch to a whisk to make it easier to avoid lumps.
While stirring/whisking rapidly:
Add 1/3 cup of milk. Mix until smooth.
Add another 1/3 cup of milk and mix until smooth.
Add the last of the milk, mix until smooth
Add salt and pepper to taste
Turn up heat to medium-high and bring just to a boil while stirring.
Turn down heat to medium-low and cook for a few minutes until sauce thickens.

Notes

The key to making this sauce smooth and lump-free is constant stirring and especially rapid stirring at the beginning while adding first bit of milk.
Adding a pinch of nutmeg will give the sauce a little more depth.
Depending upon what your are doing with it, you might want to add another few tbsp of milk to thin it out.

Variations:

Basic Cheese Sauce.

Stir in 1/2 cup grated sharp cheddar cheese at the end and stir until cheese is melted and sauce is smooth.

Parmesan Cheese Sauce.

Stir in 1/2 cup grated Reggiano Parmigiano at the end and stir until sauce is smooth.