| |
Spices/Sauces/Rubs | |
| 1/2 stick unsalted butter 3 heaping tablespoons all-purpose flour 2 cups whole milk 1/8 teaspoon grated whole nutmeg Kosher salt and freshly ground black pepper | |
| Make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures that the flour is cooked completely. Using a microplane or a fine grater, grate nutmeg into bechamel and season with salt and pepper. Set aside and keep warm. | |
Unrated | |
Sort