Béchamel Sauce with Whole Milk and Nutmeg

Ingredients

For 6 servings

• •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

Method

1. 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. 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. 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.