Bechamel sauce (9)
Instructions
Melt butter, Add flour, Cook a couple of minutes without taking color (this is called a roux Blanc), add milk (cold and everything in one blow), bring to the boil stirring continuously, preferably with a whisk to eliminate lumps.
Add salt, pepper, add a little nutmeg.
Boil at least ten minutes to remove the taste of raw flour.
These doses are for an average, bechamel can get firmer or more liquid according to the use or uses for which it is intended by increasing or decreasing the amounts of milk.
