Classic Smooth and Silky Béchamel

Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1 cup whole milk
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg, to taste, optional

Directions

1. Set a small saucepan over medium-high heat and melt the butter, watching that it does not take on color. Whisk in the flour until you have a smooth paste, then cook it while stirring until the raw flour smell fades, about 1 minute.
2. While whisking the whole time, pour in the milk in a narrow, continuous stream, or add it a couple of tablespoons at a time. Work the whisk around the edges and bottom of the pan so the mixture stays smooth. It will turn quite thick at first, then loosen considerably once all the milk has been incorporated.
3. Continue heating and stirring until the sauce reaches a simmer and starts to thicken a bit. Turn the heat down to low and keep cooking, stirring often, until it lightly coats the back of a wooden spoon, about 3 minutes.
4. Add salt and pepper, then stir in nutmeg to taste if you are using it. If you see lumps, whisk the sauce well until it smooths out, or turn to a hand blender or countertop blender for stubborn ones. Use the sauce immediately, or lay plastic wrap directly on its surface to stop a skin from forming and hold it warm until needed. You can also cool it, transfer it to a sealed container, and refrigerate it for several days. Warm it back up very gently on the stove or in a microwave before using.