This White Sauce Cannot Get Any Better: Morel Infused Bechamel Sauce

Ingredients

• 2 tablespoons Unsalted Butter (cut into small cubes, room temperature)
• 2 tablespoons All-Purpose Flour (sifted)
• 2 cups Whole Milk (warmed (about 40°C) to prevent lumps)
• ½ teaspoon Salt (fine sea salt)
• ¼ teaspoon White Pepper (freshly ground)
• ¼ teaspoon Nutmeg (freshly grated)

Instructions

1. Melt the Butter

   Place the saucepan over medium‑low heat and add the butter cubes. Stir gently until completely melted, being careful not to let it brown.

   Time: PT1M

   Temperature: Medium‑low heat

2. Create the Roux

   Sprinkle the sifted flour over the melted butter. Whisk continuously for about 2 minutes until the mixture turns a pale golden color and the raw flour smell disappears.

   Time: PT2M

   Temperature: Medium‑low heat

3. Add Warm Milk Gradually

   Slowly pour the warmed milk into the roux while whisking constantly. Add it in a thin stream, allowing each addition to be fully incorporated before adding more.

   Time: PT5M

   Temperature: Medium heat

4. Simmer and Thicken

   Bring the mixture to a gentle simmer, continuing to whisk. Cook for about 5 minutes until the sauce coats the back of a spoon and reaches a velvety consistency.

   Time: PT5M

   Temperature: Medium heat

5. Season and Finish

   Stir in salt, white pepper, and freshly grated nutmeg. Taste and adjust seasoning if needed. The béchamel is now ready to be spread on croque monsieur or used in other dishes.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

10 g

Fat

7 g

Fiber

0 g