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This warm sauce is one of the “mother sauces” of French cuisine. It is used in many recipes, and is a great base for other sauces.
Hands-on: 15 minutesTotal: 15 minutes
- 4 cups whole milk
- ⅓ cup butter
- ½ cup all-purpose flour
- 1 tsp. ground nutmeg
- In a medium saucepan over medium-low heat, bring the milk to a boil. Remove it from the heat as soon as it starts boiling.
- In another medium saucepan, melt the butter over medium-low heat. It should not get brown. Take the saucepan off of heat, pour in the flour, and whisk immediately. Put back on medium-low heat until the mixture thickens slightly. Take the saucepan off of the heat, pour in the hot milk, and whisk until combined. Put back over low heat, and whisk continuously until the sauce is thick.
- Add the ground nutmeg and use immediately.