INGREDIENTS
6 heaped tablespoons of All-Purpose Flour
3 & 1/2 tablespoons of Butter
4 large cups of Milk
1/2 teaspoon Salt
Pepper
Grated Nutmeg
METHOD
Melt the butter in a heavy-bottomed saucepan.
Add the flour and stir with a wooden spoon without letting it color. The flour just needs to thicken.
Gradually add the milk, stirring constantly, until the sauce thickens.
Season with salt, pepper, and grated nutmeg.
Note
You can add more or less milk depending on the desired consistency: liquid or very thick bechamel. Use the béchamel for a gratin, croques-monsieurs, lasagna (preferably very liquid béchamel!), As a garnish of stuffed vegetables or as a base for a cheese soufflé or a savory pie filling.
