Bechamel with Nutmeg
What you will need
2 tbsp butter
2 tbsp ap flour
1 1/2 cups milk
Salt and pepper to taste.
A pinch of ground nutmeg
How to cook
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-5948107-1510346779022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Stir together flour and butter over medium heat.
2
![ercooked, you can taste it.](https://craftlog.global.ssl.fastly.net/m/ve/b64-5948107-1510346779022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MyZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Let it bubble a bit. It should foam up and turn darker. If the flour is undercooked, you can taste it.
3
![ason with salt and pepper and a little nutmeg. Don't season too aggresively because you usually use this sauce in another dish, so you can fine tune later.](https://craftlog.global.ssl.fastly.net/m/ve/b64-5948107-1510346779022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
All set. Pour in the milk. Keep stirring over hear until it thickens up. Season with salt and pepper and a little nutmeg. Don't season too aggresively because you usually use this sauce in another dish, so you can fine tune later.
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