Ingredients
- 1 L milk
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup) flour
- Salt and pepper to taste
- 1 pinch nutmeg (optional)
Preparation
- Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes to obtain a white roux. Gradually pour in the milk, whisking to avoid lumps. Bring to the boil, whisking constantly until thickened. Season with salt, pepper and nutmeg, if desired.
- The béchamel is ready to use in gratin dishes, lasagne or other recipes.
