INGREDIENTS
4 tablespoons Butter
4 tablespoons Flour
1 cup Milk
1 1/2 cups of Water
3 tablespoons Fresh Lemon Juice
Salt to taste
1/4 tsp. Nutmeg
INSTRUCTIONS
In a heavy saucepan or skillet, melt the butter over medium to medium-low heat. Melt the butter until it is completely melted, but do not let it brown.
Add the flour all at once into the pan with the butter. It will clump up at first. Stir it with a wooden spoon to remove the clumps and create a smooth mixture.
Don’t let the roux get brown, as this will affect the flavor and color of the bechamel sauce.
Add 1 tablespoon of milk at a time, mix it in quickly to moisten the roux. Distribute it well throughout the roux, the mixture will slightly be wet but not runny.
Whisk in the remaining milk and water into the pan with one hand while whisking with the other hand and keep stirring for a few more minutes.
Add the lemon juice and season with salt, and nutmeg. Continue to cook until it reaches the desired consistency. It should be somehow runny and not too thick.
Pour it immediately over steamed vegetables.
You can use it also as a base for other sauces.
