15-Minute Silky Béchamel Sauce (Easy White Sauce Recipe +Video)

Prepare the roux and heat the milk. In a medium-sized pot add the milk and bring it to a simmer and turn off the heat. To a second larger pot add the butter and melt it over medium heat. Once the butter is melted, add the flour a little at a time whisking constantly to remove any flour lumps. Continue whisking and stirring until the flour is cooked and the roux is light golden brown (about 5-7 minutes).

Add the hot milk. When the roux is golden brown and fragrant, turn the heat down to low add one ladle full of hot milk, and whisk vigorously to incorporate it into the roux. Continue adding ladles of milk one at a time, whisking to combine until fully incorporated and the bechamel is nice and smooth. At this point, the bechamel will be somewhat runny. Continue cooking and whisking a few minutes longer until the sauce starts to thicken and creates ribbons when dropped from a spoon into the pot (or about 6 minutes). It's ready when it coats the back of a spoon and is thick enough to easily spread.

Adjust the seasonings. Add more salt, pepper, and freshly grated nutmeg to taste as needed, Enjoy!