About this recipe:This is a quick and easy béchamel sauce.
5 tablespoons butter
4 tablespoons plain flour
1 litre milk
1 dessertspoon salt
1/4 teaspoon freshly grated nutmeg
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Method Prep:5min › Cook:35min › Ready in:40min
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy colour, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes of flour, 10 to 20 minutes, then season with salt and nutmeg.