Bechamel Sauce
- 60 g butter
- 60 g flour
- 600 ml milk
- Nutmeg, Salt and freshly ground black pepper, to taste
Method
Melt the butter in a saucepan over medium-low heat.
Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.
Remove from the heat; season with nutmeg, salt and pepper.
