Béchamel sauce with nutmeg
A classic creamy sauce made for lasagna, vegetable bakes or as a base for other sauces.
Ingredients
- milk 500 ml
- butter 50 g
- wheat flour 50 g
- ground nutmeg 1/4 tsp
- salt to taste
- ground black pepper a pinch
We add only what we sell. The rest is up to you.
Method
- Melt the butter in a saucepan over medium heat
- Stir in the flour quickly until it forms a smooth paste
- Gradually pour in the milk, whisking constantly to avoid lumps
- Cook the sauce for 5-7 minutes until thickened, stirring continuously
- Add the nutmeg, salt and pepper
- Remove from heat and stir once more before serving
