Ingredients
- ½ l milk
- 50 g flour
- 50 g butter
- Salt
- Nutmeg
- Black pepper
Method
Melt the butter in a pan over low heat and add the flour. Stir until it forms a soft ball. Slowly add the cold milk, stirring constantly. The ball of flour and butter should gradually dissolve into the milk without leaving any lumps. Keep it on the heat and stir until the sauce thickens. Season with salt, black pepper and nutmeg to taste.
Béchamel sauce is hugely popular in Italian cuisine. It is most often used in lasagna and pasta dishes.
