Béchamel

also called besciamella · white sauce

The table

4 Tbs(55 g)unsalted buttermeltcook roux 2 minwhisk in, simmer 10 minseason, pull the bay leaf
1/4 cup(30 g)all-purpose flour
2 cups(475 mL; warmed)whole milk
1bay leaf
3/4 tspkosher salt
1/8 tspwhite pepper
1/8 tspgrated nutmeg
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1melt

2cook roux 2 min

goes in with what step 1 made

3whisk in, simmer 10 min

goes in with what step 2 made

4season, pull the bay leaf

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 12 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 2 min of it is counted as time you are standing over it. The recipe itself says 25 min.

  1. melt

    not timedfrom the start

  2. cook roux 2 min

    2 minneeds you(assumed)from the start

  3. whisk in, simmer 10 min

    10 minwalk away(read off the step)2 min in

  4. season, pull the bay leaf

    not timed12 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need heavy saucepan

Goes with

See how it is written
>> title: Béchamel
>> category: Sauces & Gravies
>> tags: milk, roux, french, vegetarian, stovetop
>> counters: Pizzeria
>> aka: besciamella, white sauce
>> servings: 8
>> time: 25 min
>> step.1: melt
>> step.2: cook roux 2 min
>> step.3: whisk in, simmer 10 min
>> step.4: season, pull the bay leaf

Melt @unsalted butter{4%Tbs}(55 g) in a #heavy saucepan{} over medium-low heat.

Cook @all-purpose flour{1/4%cup}(30 g) in @&(~1)butter{} for ~{2%min}, whisking, without letting it colour.

Whisk @whole milk{2%cups}(475 mL; warmed) into @&(~1)roux{} a splash at a time, add @bay leaf{1}, and simmer for ~{10%min}.

Season @&(~1)sauce{} with @kosher salt{3/4%tsp}, @white pepper{1/8%tsp}, and @grated nutmeg{1/8%tsp}, then pull the bay leaf.