| Level: | Easy |
| Total: | 18 min |
| Prep: | 3 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 18 min |
| Prep: | 3 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Instructions
- Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook’s Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 430 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 11 g |
| Cholesterol | 88 mg |
| Sodium | 743 mg |
| Serving Size | 1 of 4 servings |
| Calories | 430 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 11 g |
| Cholesterol | 88 mg |
| Sodium | 743 mg |