Recipe from our Chef Patrick Asfaux

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Recipe for a litre of finished sauce:

80g butter
80g plain flour
1 litre full fat milk
salt, pepper and a pinch of nutmeg

1- Make a roux: melt the butter down, add the flour and stir well with a whisk.
2- Add the COLD milk and stir well until the mixture reaches boiling point. Season well and add a pinch of nutmeg.
3- Clear it off, topped with a couple of parcels of butter to avoid the formation of a crust on the top of your bechamel sauce.
And that's all!