Created by Louis de Béchamel in the 17th century, this sauce has since become one of the “mother sauces” of the French cuisine. Also known as the white sauce, Béchamel sauce is easy to make and perfect for lasagna, mac 'n' cheese or classic potato gratin. Just make sure that the butter does not turn brown when you melt it. It should be white like snow - true to the name of the sauce!
Heat milk in a saucepan over medium heat. Season with salt and pepper. Add bay leaf and grate fresh nutmeg into the pan. Add sugar and whisk thoroughly. Remove the bay leaf and remove the saucepan from stove. Pour the milk into a large measuring cup.
Add butter to another saucepan. Melt it over medium heat. Be careful not to burn the butter. Sift flour into the melted butter. Stir continuously until a roux forms. Add the hot milk to the roux. Whisk vigorously until the consistency becomes smooth. Juice lemon into the pan and season with salt and pepper. Whisk thoroughly and enjoy!