Lactose Free Classic Béchamel

Total time20 min

Prep time5 min

Cook time15 min

This silky white sauce comes together with a classic roux technique, whisked to a smooth, pale-gold base before it's built into a thick, spoon-coating sauce. A touch of nutmeg and white pepper give it that warm, restaurant-style flavor, while flour cooked out over the heat keeps the texture velvety instead of gluey. Watching for that "clean line" moment when you drag a finger through the back of a spoon is the real test of doneness, and it's worth the few extra minutes of whisking to get there. Pressing plastic wrap right onto the surface afterward keeps it glossy and skin-free if you're not using it right away. It's a dependable base for gratins, casseroles, or a simple pasta bake, and it fits neatly into a lactose free kitchen without sacrificing that rich, classic texture.

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Ingredients

4 servings

2 tbsp unsalted butter
2 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups whole milk
¼ tsp ground nutmeg
½ tsp salt
¼ tsp white pepper

Instructions

1
Melt the butter in a medium saucepan over medium heat until foamy but not browned.
2
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture turns a pale straw color and smells faintly nutty — this cooks out the raw flour taste.

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