Classic Béchamel Sauce

1. In a saucepan over low heat, melt the butter. Add the flour and stir continuously with a wooden spoon until the mixture becomes foamy (this takes just a few seconds).
2. Gradually pour in the cold milk, stirring constantly to prevent lumps.
3. Bring to a gentle boil, then simmer for about 10 minutes, stirring frequently, until the sauce thickens.

💡 Pro Tip: If using this sauce for gratins, you can replace half the milk with vegetable cooking water for extra flavor—perfect for asparagus, leeks, celery, or cauliflower. However, avoid this method for artichokes or bitter vegetables.

💡 Serving Suggestions: Béchamel sauce is a versatile base for gratins, pasta, fish, boiled vegetables, eggs, and chicken.