Anti Inflammatory Bechamel Sauce
Total time20 min
Prep time5 min
Cook time15 min
5.0(9)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp all-purpose flour
- 2 cups whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ¼ tsp fine salt
- ⅛ tsp ground white pepper
- ⅛ tsp ground nutmeg
Instructions
- 1
Warm the milk in a small saucepan over medium-low heat until steaming but not simmering, about 3–4 minutes, then remove from the heat.
- 2
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour all at once and whisk constantly for 1–2 minutes, until the mixture is pale golden and smells faintly nutty — this cooks out the raw flour taste.
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