Béchamel Sauce (Basic White Sauce)

James Beard's Fowl and Game Bird Cookery, 1979

1 hour — 1 Cup of sauce

Ingredients

2	tablespoon	butter
2	tablespoon	flour
1	cup	milk, broth or other liquid, heated
		salt and ground black pepper
		grated nutmeg

Instructions

Melt the butter in a heavy saucepan over low heat and stir in the flour. Blend well for 2 or 3 minutes and gradually add the hot milk or broth. Increase the heat slightly and stir until the mixture is smooth and thickened. Allow to simmer for 3 or 4 minutes more. Season with salt and pepper to taste, and add a few grains of nutmeg.

Notes

For a thick white sauce, use 1 tablespoon more of butter and flour.