Ingredients:

  • 4 Tbsp (56 g) Unsalted Butter
  • 4 Tbsp (30 g) All-Purpose Flour
  • 2 cups (475 ml) Whole Milk
  • 1/2 tsp (3 g) Kosher Salt (or to taste)
  • 1/4 tsp (1 g) Freshly Ground White Pepper
  • Pinch Freshly Grated Nutmeg

Instructions:

  1. Melt the butter in a medium heavy-bottomed saucepan over medium-low heat until completely melted and bubbling, ensuring it does not brown.
  2. Create the Roux: Sprinkle the flour over the melted butter all at once. Immediately whisk vigorously for 1 to 2 minutes until the mixture forms a smooth, pale blonde paste. This cooks out the raw flour flavor.
  3. Temper the Liquid: Slowly pour in about 1/4 cup (60 ml) of the cold milk while whisking constantly and vigorously. The mixture will become very thick.
  4. Add Remaining Milk: Gradually stream in the remaining milk, continuing to whisk continuously until fully incorporated and smooth.
  5. Simmer and Thicken: Increase the heat slightly to medium. Bring the sauce to a gentle simmer, stirring frequently. Once bubbling, reduce the heat to low and cook for 3-5 minutes, or until the sauce thickly coats the back of a spoon.
  6. Season: Remove the sauce from the heat. Stir in the kosher salt, white pepper, and the pinch of nutmeg. Taste and adjust seasonings as needed.
  7. Serve Immediately: Use the sauce right away, or press plastic wrap directly onto the surface of the sauce to prevent a skin from forming.