Béchamel
The mother sauce of French cuisine. Base for white sauces, cheese sauces and even croquettes and cromesquis.
Melt <quantity>¼<unit>cup</unit></quantity> of butter in a saucepan on medium heat. Grate <quantity>¼</quantity> of a nutmeg and whisk. Be careful not to golden the butter
Add <quantity>½<unit>cup</unit></quantity> of all-purpose flour and stir vigorously until it forms a humid, light-colored crumble
Gradually add <quantity>4<unit>cups</unit></quantity> of milk, whisking constantly to obtain a lump-free sauce
Add salt and black pepper to taste. Boil the sauce, whisking constantly until thickened. The béchamel is ready
Enjoy! It works extremely well with pasta, gratin dishes or as a base for other sauces.
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