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Ingredients
| unsalted butter: 5 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| whole milk: 3 cups |
| Kosher salt: 2 tsp |
| whole nutmeg: 1/2 tsp (freshly grated) |
Besciamella Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
3 serving(s)
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- Heat butter in a medium saucepan until melted.
- Add flour, stirring until smooth.
- Cook gently over medium heat until light golden brown, 6-7 minutes.
- Meanwhile, heat the milk in a separate pan until almost boiling.
- Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
- If lumps begin to form, you need to adjust the heat up a bit higher.
- Bring to a boil, and cook for 30 seconds, continuing to stir.
- Remove from the heat and season with salt and nutmeg.
- Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
- I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.