Bechamel sauce

  • Guests 4 people
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Difficulty Easy

Ingredients

  1. 30g semi-salted PDO Charentes-Poitou Grand Fermage butter
  2. 30g flour
  3. 500ml milk
  4. 1 pinch nutmeg

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Preparation

  1. In a small pot, melt the butter and add in the flour.
  2. Mix to form a roux.
  3. Gradually add in the milk, whisking constantly.
  4. Ensure there are no lumps in the sauce.
  5. Finish with a pinch of nutmeg.

And don't forget to grade the recipe:

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