In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 1 minute. Gradually add the milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 7 minutes – do not allow to boil. Remove from the heat and stir in the salt, pepper, and nutmeg.
The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate. Makes enough sauce to serve 4 people.
[...] nicholeati wrote a fantastic post today on “Recipe: Besciamella, White Sauce”Here’s ONLY a quick extract1/4 c butter, unsalted. 1/4 c AP Flour. 2-1/4 c milk. sea salt & fresh black pepper pinch of fresh ground nutmeg. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 1 minute. … [...]
[...] for so many combinations. This time I put Fra Mani Classic Italian Sausage, local chard, and a besciamella sauce in them – they made a great dinner. I think they would be really nice with berries or [...]