Classic Bechamel Sauce with Nutmeg
8 servings
15 minutes
Classic béchamel sauce is one of the key components of French cuisine, known for its velvety texture and delicate creamy flavor. Its origins date back to the 17th century when French chefs sought perfection in cooking. This sauce serves as a base for many dishes, from lasagna to gratins, adding sophistication to them. The addition of nutmeg brings warm, spicy notes that enhance the flavor further. Béchamel pairs perfectly with meat, vegetables, and pasta, transforming simple ingredients into restaurant masterpieces. It is easy to prepare: flour and butter form the base, milk adds creaminess, and spices provide depth of flavor. It is an indispensable element of haute cuisine that can enrich any dish.
1
Prepare all the ingredients.
2
Melt butter in a pan, add flour and fry, mixing until smooth.
- Butter: 50 g
- Wheat flour: 50 g
3
Add milk, stir, salt, and add grated nutmeg.
- Milk: 200 ml
- Salt: to taste
- Nutmeg: to taste
4
Simmer for 10 minutes on low heat until ready.