bechamel
by taira
milk thickened with a roux. Used as a base in many sauces
14 g
unsalted butter
all-purpose flour
240 ml
whole milk
1 pinch
nutmeg
make a White Roux with the butter and flour
gradually add the milk to the roux, whisking constantly to prevent lumps
continue to whisk until the sauce thickens and comes to a gentle simmer.
add salt, pepper, and a pinch of nutmeg to taste.