Easy creamy sauce (Print Version)
# Ingredients:
→ For the béchamel sauce
01 -
1/2 liter milk
02 -
40 grams butter
03 -
40 grams flour
04 -
Salt
05 -
Pepper
06 -
A pinch of grated nutmeg (optional)
# Instructions:
01 -
Melt the butter on medium heat in a pot. Stir in the sifted flour using a whisk or a mixing spoon until it's completely smooth.
02 -
Take the pot off the heat and pour a bit of cold milk, stirring thoroughly to eliminate any lumps. If you still notice lumps, strain the mixture through a fine sieve before adding more milk.
03 -
Place the pot back on the burner and pour in the remaining milk while stirring non-stop. Let it thicken by continuing to mix, making sure to reach the edges and bottom so the sauce doesn't stick or scorch.
04 -
Sprinkle in some salt, a shake of pepper, and a small pinch of grated nutmeg.
05 -
As the béchamel thickens gently, take it off the heat once it coats a spoon nicely. If you want it runnier, remove it a bit earlier, or let it cook longer for a thicker result, depending on what dish it's for.
06 -
You can use it straight away or save it for later. Cover it directly with plastic wrap to stop a crust from forming on top.
# Notes:
01 -
To make it thinner, just add a splash more milk.
02 -
Remember, the sauce will become thicker as it cools.