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BCHAMEL SAUCE (MODERN RECIPE)

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BCHAMEL SAUCE (MODERN RECIPE)



Melt 40 g butter over low heat in a heavy saucepan. Add 40 g flour and stir briskly until the mixture is smoothly blended, without allowing it to change colour. Add ½ litre milk and Wisk well with a wire whisk to prevent any lumps forming season with salt and pepper and, if desired (according to what the sauce is to be used for), a little grated nutmeg. Continue to cook the sauce slowly until it is the correct consistency stirring from time to time, so that a skin does not form on the surface.


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