Bechamel with nutmeg

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   To prepare the “Classic Bechamel Sauce” recipe, take butter (good, not lower than 82.5% fat, I don’t recommend using anything else from experience), milk, wheat flour, salt and nutmeg. The latter can be either in the form of a ready-made powder, or - and this is undoubtedly much better - natural nutmeg, which will need to be grated on a fine grater. I have just such a nut, brought by a friend from Tunisia.

2. STEP 2

   

   The first step will be to heat the milk well - not to a boil, but close to it, the milk should be "nicely warm".

3. STEP 3

   

   Melt the butter in a saucepan. It is convenient to use saucepans with a non-stick coating; you can also take a frying pan - it depends on the volume of sauce that you plan to prepare.

4. STEP 4

   

   Now you need to pour a spoon or two of wheat flour directly into the flour in a saucepan and grind it well together with the butter.

5. STEP 5

   

   This is convenient to do with a silicone or wooden spatula. We perform all actions on the stove over low heat.

6. STEP 6

   

   Now our task is to mix all the milk into the milk and butter mixture. We do this gradually, adding milk literally one or two spoons at a time, immediately picking it up with a spatula and rubbing it into the sauce.

7. STEP 7

   

   Our bechamel sauce will gradually thicken when we add all the milk; its thickness should be like not too fatty sour cream - it should flow in a medium-thick stream.

8. STEP 8

   

   Now add grated nutmeg to finish, heat it up again and that’s it - our classic bechamel sauce is ready!

9. STEP 9

   

   This sauce is the basis of many dishes, such as lasagna, pasta, and well-known and not so other sauces are also prepared on its basis.

10. STEP 10

    

    Classic bechamel sauce is ready!