Ingredients

The following ingredients have 3 Servings
  • 2 cups whole milk
  • 1 stick unsalted butter
  • About 2 1/4 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 3 grates of nutmeg on a rasp or 1 pinch ground nutmeg

Instruction

  • Pour about 2/3 cup milk into a saucepan. Cut the butter into a few chunks (the exact size isn’t important, it’s just so it'll melt more easily) and toss them into the milk. Heat over medium-low heat, stirring, until the butter melts, being careful not to let the milk reach a boil.
  • Meanwhile, dump the flour in a medium bowl, add the remaining milk, and whisk it into a slurry.
  • Once the butter has been completely incorporated into the hot milk, ladle some of the warm mixture into the cold flour mixture and whisk until it's warm. Pour the contents of the bowl back into the saucepan and whisk it in. Stir in the salt. Place the pan over medium-low heat and whisk the mixture frequently to prevent sticking as it cooks and thickens. The béchamel is done at about 180°F (82°C), or when it has reached the consistency of a runny sauce or heavy cream.
  • Grate in or add the nutmeg, remove from the heat, and let the sauce cool slightly or all the way to room temperature. It will continue to thicken a little as it cools.
  • Use the bechamel immediately or cool, cover, and refrigerate for up to 5 days (if refrigerating the béchamel, bring it back to room temperature before using).