Sauce Béchamel

Sauce Béchamel

4 tbsp (50g) unsalted butter
1/4 C (50g) flour (gluten free – replace flour with 1/4C corn starch (40g maïzena))
2.5 C (60cl) milk
fresh grated nutmeg
pinch of salt pepper

Melt butter in a thick bottomed pot. Add the flour and stir with a wooden spoon until the sauce thickens, don’t allow it to discolor.

Add the milk progressively, stirring constantly until the sauce thickens. Grate the nutmeg directly into the pot, lots of nutmeg, a splash of fresh ground black pepper and just a wee bit of salt.

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