How to keep béchamel white while seasoning (use white pepper)
Season béchamel with white pepper to add warmth without adding visible black specks that darken the sauce.
The chef adds nutmeg and then specifies white pepper because you want to keep the sauce white while still adding depth and gentle heat.
The short version
- Use white pepper in white sauces to keep them visually white
What goes wrong
Using black pepper and speckling/darkening a white sauce
Use white pepper instead when appearance matters.
Why it works
White pepper blends visually into pale sauces, preserving appearance.
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