Bechamel sauce
Velvety smooth dressing for meat, fish and vegetables
Dish type
dressings
Servings
4
people
Cook Time
20
minutes
Servings
4
people
Cook Time
20
minutes
Ingredients
100
g
unsalted butter
1
litre
Milk
100
g
plain flour
A pinch of salt
A grating of nutmeg
Instructions
Warm the milk in a saucepan or in the microwave without boiling. Set aside.
Sieve the flour.
Melt the butter in a saucepan. Stir in the flour and cook for a couple of minutes. This gives you the roux.
Remove the pan from the heat and add the milk a little at the time, stirring well after each addition.
Return to the heat and cook over a very low heat, stirring continuously until the sauce thickens.
Add the salt and a generous grating of nutmeg and continue cooking for another 5 minutes, stirring occasionally.
Recipe Notes
Five simple ingredients and a little bit of patience are all you need to make this easy bechamel sauce.