Klassisk Béchamelsås

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   Melt 4 Tbsp. unsalted butter in a medium saucepan over medium heat. Stir in ¼ cup (32 g) all-purpose flour and cook, stirring constantly, until the paste cooks and bubbles but does not brown, about 2 minutes (don’t rush this step; you need to cook the raw flour taste out of the roux). Slowly add 2½ cups whole milk while whisking to incorporate. Bring mixture to a simmer, stirring constantly, then reduce burner to low heat and cook until sauce coats the back of a spoon, 2–3 minutes more. Remove from heat and stir in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, a pinch of freshly ground black pepper or white pepper, a pinch of freshly ground nutmeg. Taste and add additional kosher salt as needed. VARIATION: Cheese Sauce: Stir in ½ cup grated cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper. Do ahead: Béchamel can be prepared 3 days in advance. Chill in an airtight container with a piece of plastic wrap or wax paper pressed directly onto the surface of the sauce. Editor’s note: This béchamel sauce recipe was first printed on Epicurious in August 2004; it has been updated to yield twice the volume of the original. Head this way to round out your meal with our favorite French desserts →