Mario Batali's Bechamel Sauce

Updated 05/05/19

5 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 2 teaspoons salt ½ teaspoon freshly grated nutmeg (

) 1. In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth. 2. Turn the heat up slightly to medium and make a roux by cooking the mixture while constantly stirring until it turns a light, golden sandy color, about 6 to 7 minutes. 3. Meanwhile, heat the milk in a separate pan until just about to boil. Once the roux is golden brown, add the hot milk to the roux 1 cup at a time, whisking continuously until very smooth. 4. Bring mixture to a boil. Cook 10 minutes, stirring constantly, then remove from heat.

5. Season with salt and nutmeg, and set aside until ready to use. See the original recipe on

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