|Source||This recipe was taught in a Cooking Theories class with Paul Link.|
|Cooking time||10 minutes|
|Total time||10 minutes|
One of the five “mother sauces” of classic French cuisine, the béchamel sauce can be the base for many others.
In a heavy saucepan, melt butter over medium heat until it starts to foam. Whisk in flour, gradually incorporating it to form a smooth roux. Cook roux 3 – 4 minutes, whisking constantly until roux becomes a light blond color. Slowly whisk in milk, being sure to incorporate all of the roux, pay attention to the bottom corners of the sauce pan. Bring to a boil, whisking frequently, until the sauce thickens. Grate nutmeg to taste or use as a base for another sauce.