Dave's Recipes

• 2 cups (454 g) unsalted butter
• 2 cups (250 g) all-purpose flour

• 2 cups (454 g) unsalted butter
• 2 cups (250 g) all-purpose flour

To make the béchamel, heat a saucepan over medium heat and melt the butter. Once melted, add the flour to create a roux and stir until smooth. Cook for about 6 to 7 minutes, stirring frequently, until it turns a light-golden brown.

• 4 quarts whole milk

• 4 quarts whole milk

Meanwhile, in a separate pot or in the microwave, heat the milk to just under a boil.

Once the mixture has browned and the milk has heated, add the milk to the roux, about one cup at a time. Whisk constantly, until very smooth, bringing it back to a boil each time. Once all of the milk has been incorporated and the mixture has come back up to a gentle boil, turn the heat to low and let cook for about 10 minutes. Stir occasionally. The sauce should nicely coat the back of a spoon.

Once the mixture has browned and the milk has heated, add the milk to the roux, about one cup at a time. Whisk constantly, until very smooth, bringing it back to a boil each time. Once all of the milk has been incorporated and the mixture has come back up to a gentle boil, turn the heat to low and let cook for about 10 minutes. Stir occasionally. The sauce should nicely coat the back of a spoon.

• 1 Tbsp, 1 tsp (24 g) salt
• 2 tsp nutmeg

• 1 Tbsp, 1 tsp (24 g) salt
• 2 tsp nutmeg

Once done, remove from the heat and season with the salt and if using in an Italian dish, freshly-grated nutmeg.