Béchamel Sauce
A white sauce of butter, flour and milk; the base for pasta bakes and gratins.
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 500 ml milk
- 1 pinch nutmeg
- salt (to taste)
- black pepper (to taste)
Method
- Melt the butter in a pot, add the flour and cook for 2 minutes until fragrant.
- Add the cold milk little by little, whisking constantly.
- Cook, stirring, until it thickens and boils.
- Season with nutmeg, salt and pepper.