Béchamel Sauce with Whole Milk and Nutmeg
- Total time
- 25 min
- servings
- 6 servings
- Dish type
- Basic recipe
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Prep
10 min
Cook
15 min
Total time
25 min
Ingredients
Ingredients
- 1 l 1 l whole milk
- 70 g 70 g flour
- 70 g 70 g butter
- 1 pincée 1 pinch grated nutmeg
- Salt or fine salt
- White pepper
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Method
- 1
In a saucepan, melt the butter and add the flour while whisking. Cook over low heat for 5 minutes, stirring constantly. Remove from the heat and let cool slightly.
- 2
In a second saucepan, heat the milk, the nutmeg, and 1 to 2 pinches of salt. Add 2 turns of the pepper mill.
- 3
Return the saucepan with the white roux to the heat, add the boiling milk while whisking vigorously. Cook while stirring for a few minutes at a boil. Pour into a bowl and cover with plastic wrap placed directly on the surface, to prevent a skin from forming. Let cool slightly, then keep refrigerated until use.
Source : 750g
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