About this recipe:I like a good Béchamel sauce. I use it with all sorts of recipes, from lasagne to cheesy baked chicory. I like freshly grated nutmeg so I use my fine grater to put just a little bit in the sauce.
50g plain flour
a dash of grated nutmeg
salt and pepper to taste
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Method Prep:5min › Cook:10min › Ready in:15min
In a small saucepan over low to medium heat, add the butter and the flour, stir with a wooden spoon until the mixture starts forming a ball.
Slowly stir in the milk and keep stirring to avoid lumps. If you see any lumps in the mixture then add more milk and whisk.
Add the grated nutmeg, season with salt and pepper to taste.