Velvety smooth dressing for meat, fish and vegetables
A pinch of salt
A grating of nutmeg
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.
Five simple ingredients and a little bit of patience are all you need to make this easy bechamel sauce.