All-in-one Béchamel Sauce

This streamlined white sauce combines butter, flour, and milk in one saucepan for a smooth, classic béchamel without making a separate roux. Use it as a base for lasagna, gratins, pot pies, macaroni and cheese, or creamy vegetable dishes.

Ingredients

• 2 cups whole milk (cold)
• 3 tbsp unsalted butter (cut into small pieces)
• 3 tbsp all-purpose flour
• 0.5 tsp fine salt
• 0.125 tsp ground white pepper
• 0.0625 tsp ground nutmeg (freshly grated if possible)

Instructions

1. Place a 2-quart heavy-bottomed saucepan on the counter and add 2 cups cold whole milk, 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 0.5 tsp fine salt, 0.125 tsp ground white pepper, and 0.0625 tsp ground nutmeg.
2. Set the saucepan over medium heat and whisk constantly with a balloon whisk for 2 minutes, scraping the corners of the pan so the flour disperses evenly and no dry pockets remain.
3. Continue heating over medium heat for 3-4 minutes, whisking steadily, until the butter melts completely and the mixture begins to steam around the edges without boiling.
4. When the first small bubbles appear at the edge of the saucepan, reduce the heat to medium-low and whisk for 2-3 minutes, until the sauce thickens enough to coat the back of a spoon.
5. Switch to a silicone spatula and cook over medium-low heat for 1-2 minutes more, stirring across the bottom and sides of the saucepan, until the sauce is glossy and leaves a brief trail when the spatula is drawn through it.

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