Bechamel Sauce is so easy to make that it barely deserves having a “recipe”.
If you don’t know how to make it, you’re missing out on a simple vessel for customizing recipes. Classic bechamel is seasoned with nutmeg but you can use any combination of seasonings.
Melt the butter in a pot and stir in the flour and seasonings. Gradually add the milk, bringing to boiling point (fat bubbles will start to appear and the mixture will thicken.)
That’s it. Unless you are trying to make a cheese sauce, in which case you should add it once the bechamel is complete.
I’m making Crocque Monsieus today – so I didn’t salt my bechamel because the cheese and ham will provide enough.