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4 tablespoon Butter
6 tablespoon Flour
2 cup Milk
1 pinch Nutmeg
Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 minutes but do not brown at all. Meanwhile, bring the milk to a boil.
When milk reaches a boil, remove butter and flour mixture from the heat and pour in the boiling milk all a once. As the mixture bubbles, beat it vigorously with a wire whisk. When the bubbling stops, return the pan to medium heat and bring the bechamel to a boil, stirring constantly 5 minutes. Season to taste with salt, pepper and nutmeg. Use at once or scrape into a bowl, cover, and refrigerate until use.
6 tablespoon Flour
2 cup Milk
1 pinch Nutmeg
Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 minutes but do not brown at all. Meanwhile, bring the milk to a boil.
When milk reaches a boil, remove butter and flour mixture from the heat and pour in the boiling milk all a once. As the mixture bubbles, beat it vigorously with a wire whisk. When the bubbling stops, return the pan to medium heat and bring the bechamel to a boil, stirring constantly 5 minutes. Season to taste with salt, pepper and nutmeg. Use at once or scrape into a bowl, cover, and refrigerate until use.
