Sauce

Béchamel Sauce

A classic smooth white sauce of milk and pale roux seasoned with nutmeg.

What you’ll need

• milk: 1000 ml
• butter: 80 g
• flour: 80 g
• nutmeg: 2 g
• salt: 8 g
• white pepper: 2 g

How to make it

1. Heat the milk until hot but not boiling. Melt the butter in a separate heavy saucepan over medium-low heat.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.