Bechamel Sauce
From the one star french chef Patrick Asfaux
Cooking time :
Total time :
- 80g butter
- 80g plain flour
- 1 litre full fat milk
- salt, pepper and a pinch of nutmeg
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Progression
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!