Béchamel sauce with nutmeg
4 servings
15 minutes
Béchamel sauce is a classic of French cuisine, born in the era of Louis XIV. Its velvety texture and delicate milky flavor with subtle nutty notes of nutmeg make it an ideal base for many dishes. Béchamel is a key element in lasagna, moussaka, soufflé, and many casseroles, adding tenderness and harmony of flavors. It is made by combining butter and flour to create a roux, then gradually adding milk to turn the mixture into a smooth, silky sauce. A pinch of nutmeg adds sophistication to it. This sauce is a symbol of refined European gastronomy; easy to prepare yet elevates any dish.
1
Melt the butter in a saucepan over low heat.
- Butter: 4 tablespoons
2
Add flour and mix well with a wooden spoon. Fry for 1-2 minutes until the flour starts to change color slightly.
- Wheat flour: 0.3 glass
3
Slowly pour in the milk, constantly stirring and breaking up lumps.
- Milk: 2 glasss
4
Cook until the sauce starts to thicken, stirring constantly. Add salt, pepper, and nutmeg.
- Salt: to taste
- Ground white pepper: to taste
- Ground nutmeg: pinch
