Béchamel sauce, often regarded as the mother of all sauces, is a staple in French cuisine. Creamy and smooth, it serves as the base for a multitude of dishes, from gratins to lasagna and soufflés. Making béchamel from scratch may seem intimidating, but with this easy recipe, you’ll find that it’s nothing short of simple. Whether you’re a budding chef or an experienced cook, this sauce will elevate your culinary creations. Get ready to impress your guests with this classic sauce that enhances your favorite dishes
Ingredients for 4 servings :
Milk 400 ml of milk 
Butter35 g of butter
Flour35 g of flour
Nutmeg 2 pinches of nutmeg
Salt or fine salt 2 pinches of salt or fine salt
Pepper2 pinches of pepper
Equipment :
Saucepan
Whisk
Preparation: 10 minutes Cooking: 5 minutes
1-Melt the butter very gently. Once melted (be careful not to cook it), add the flour and mix with the whisk.
2-Cook this mixture for 4 to 5 minutes. This is called a white roux. It’s ready when the surface looks like a honeycomb.
3-Gradually pour in the milk while whisking, then add the salt, pepper, and nutmeg. Whisk until it reaches a boil.
4-When the sauce thickens, remove it from the heat and continue to whisk for 1 minute. Then return it to the heat to cook the béchamel again for 1 minute once the sauce is boiling.
5-Use immediately or let it cool by covering the surface with plastic wrap before storing in the refrigerator.
