Béchamel sauce

Béchamel sauce is one of the classic French mother sauces made from a roux (butter and flour) and milk. It is creamy, smooth, and versatile, often used as a base for other sauces or in dishes like lasagna, macaroni and cheese, and gratins.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (preferably whole milk)
• Salt (to taste)
• Freshly ground white pepper (to taste)
• A pinch of nutmeg (optional)

Instructions:

Step 1: Make the Roux

1. In a saucepan, melt the butter over medium heat.
2. Once the butter is melted, add the flour and whisk constantly for about 1-2 minutes. This will create a smooth paste called a roux. Make sure the mixture doesn't brown—you're looking for a pale, golden color.

Step 2: Add Milk

1. Gradually add the milk to the roux, whisking constantly to avoid lumps.
2. Continue whisking as the milk heats up, and the sauce will begin to thicken. Keep cooking and stirring for about 5-7 minutes until the sauce reaches a creamy consistency.

Step 3: Season the Sauce

1. Once thickened, season with salt, white pepper, and a pinch of nutmeg (optional) to taste.
2. Stir well and cook for another minute to ensure the seasonings are evenly distributed.

Step 4: Serve

1. The Béchamel sauce is now ready! You can use it immediately for dishes like lasagna, moussaka, or macaroni and cheese. Alternatively, allow it to cool and store in the fridge for a couple of days.

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Nutritional Value (Per Serving - 1/4 cup):

• Calories: 90–100 kcal
• Fat: 7g
• Carbohydrates: 7g
• Protein: 2g
• Calcium: 80mg (from milk)