The mother sauce of French cuisine, béchamel or white sauce is used as a base to other sauces, or to bake lasagne, croque-monsieur, moussaka or even in mac and cheese.
Put the milk to boil. Meanwhile, in a pot at medium heat, put the butter to melt. Once melted, add the flour and stir. Leave this mix called a "roux" to cook for 2 minutes. It shouldn't burn, it has to stay golden.
Pour the boiling milk into the mix, and stir until it thickens. Once the béchamel gets thick as you want, take it out of the heat. Add salt, pepper, and nutmeg, and your béchamel sauce is ready !
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