Béchamel is one of the five French mother sauces. It can be used to make a ton of derivatives, like Mornay, or on its own in mac n' cheese or lasagna.more
tablespoons sweet butter
White pepper, to taste
cups milk, warmed
Pinch of grated nutmeg (optional)
Melt the butter in a saucepan over a low heat. Blend in flour, salt, and pepper, being careful not to scorch the flour (it will change color if too hot). Cook gently for a few minutes then gradually add warm milk, stirring constantly with a wooden spoon or wire whisk. Continue the cooking until the sauce is thickened and smooth. It takes a while! Add the nutmeg if desired. Pour the hot sauce into a bowl and lightly whip it with a wire whisk to give it more body. Allow to cool for 10 minutes before serving and it will become firmer.