Bechamel with nutmeg

Step-by-step cooking

1. Step 1:

   

   For the preparation of the recipe "Bechamel sauce classic&take butter (good, not lower than 82.5% fat content, I do not recommend using the other from experience at all), 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 - a 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 "well warm".

3. Step 3:

   

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

4. Step 4:

   

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

5. Step 5:

   

   This is convenient to do with a silicone or wooden spatula. All actions are performed on the stove on the slowest fire.

7. Step 6:

   

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

8. Step 7:

   

   Our bechamel sauce will gradually thicken, when we introduce all the milk, its density should be like not too greasy sour cream - it should drain with a medium density trickle.

9. Step 8:

   

   Now let's add grated nutmeg to the end, warm it up again and that's it - our classic bechamel sauce is ready!

10. Step 9:

    

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

11. Step 10:

    

    The classic bechamel sauce is ready!