Béchamel Sauce

Make the Roux

In a saucepan over medium heat, melt...

• 1/2 cup butter

Whisk in and cook until bubbling, about 1 minute...

• 1/4 cup all-purpose flour

Add the Milk

Slowly whisk in, a little at a time...

• 1 1/2 cups whole milk

Cook, whisking, until thick and smooth, 3–4 minutes.

Season

Lower the heat and whisk in...

• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper
• 1/4 tsp dijon mustard
• 1/8 tsp ground nutmeg

Remove from the heat. Serve over tri-color penne for a quick pasta dinner, or use it as the base for gratins, casseroles and croque monsieurs.

Note: Béchamel can be made ahead and kept in the fridge. Whisk in a splash of milk as you rewarm it.