Bechamel sauce (10)
Instructions
Melt the butter in a saucepan; Add the flour and let it Brown, stirring constantly with a wooden spoon.
Pour the milk and bring slowly to a boil.
Season with salt, pepper and a pinch of nutmeg.
Continue cooking for another 10-15 minutes, stirring occasionally.
The béchamel sauce, the best known and most widespread among the white sauces, is used in many dishes and as a base for other sauces.
It is used in particular for timbales of baked pasta, to soften or tie preparations of meats and vegetables, and, above all, as a cover of dishes au gratin.
