Classic Béchamel Sauce

Combine the milk, nutmeg, bay leaves, and garlic in a saucepan. Heat over medium heat, stirring occasionally, until the milk foams on top, about 10 minutes. Remove from heat, cover, and let steep while you prepare the roux.

In another saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste and cook, stirring constantly, until it smells slightly nutty but remains pale, 2–3 minutes.

Strain the steeped milk to remove aromatics. Place the roux over medium-high heat and add the milk gradually, one ladle at a time, stirring constantly. Start with a spatula while the mixture is thick, then switch to a whisk as it loosens. Let each addition thicken and begin to bubble before adding more. Once all the milk is added, reduce to a simmer and cook for 5 minutes, stirring frequently, until smooth and able to coat the back of a spoon.

Season with salt to taste. Use white pepper if you want to keep the sauce perfectly white. Use immediately, or press plastic wrap or parchment directly onto the surface to prevent a skin from forming. Cool completely before storing.