Classic Italian Besciamella

Step 1

Heat the milk in a saucepan over medium heat, until just about to boil. You’ll know it’s ready if it sends up a little steam when you stir it.

Step 2

While the milk is heating, melt the butter in another saucepan over medium low heat.

Step 3

Add the flour to the melted butter, whisking continuously, creating a smooth mixture. Keep whisking for another minute to let the roux cook. Be careful not to let it brown.

Step 4

Begin to whisk the milk into the roux slowly, a ladleful at a time. Be patient and don’t rush. The mixture will be thick and harder to whisk at first, but thins as you add the rest of the milk.

Step 5

Once all the milk is fully incorporated, season to taste with the salt and pepper. If you want to add nutmeg, go ahead and grate a good dash in at this point as well.

Step 6

Keep whisking slowly until the sauce thickens. This will take about 12-15 minutes, so don’t worry if your sauce seems too thin for a while. It’s ready when it begins to stick to the whisk in a nice thick coat.

Step 7

Remove from heat and use, or let cool completely before storing.