Béchamel Sauce

Béchamel is one of the five classic French mother sauces, made from butter, plain flour, and milk. It begins with a roux of butter and flour, into which warm milk is gradually whisked until a smooth, creamy sauce forms. It is seasoned with salt, white pepper, and nutmeg. Béchamel is indispensable in many recipes, it is used in lasagne, baked pasta dishes, moussaka, soufflés, and as the base for Mornay cheese sauce. The consistency can be adjusted by varying the ratio of flour and butter to milk. A well-made béchamel is the key to rich, creamy baked dishes and silky sauces.