Bechamel sauce is a white sauce made from flour, butter, milk or cream. A little nutmeg is often added. It is often used in French cuisine for dishes such as croque-monsieur or gratins, elevating each bite with its smooth texture and irresistible decadence.
Ingrédients Pour
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25 g
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300 ml
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Préparation
1
In a saucepan, melt the butterover medium heat. Then add the flour and whisk continuously for 1 to 2 minutes.
2
Add a few drops of milk and whisk well. Then, pour the rest of the milk gradually without stopping to whisk.
3
Add some salt and pepper. Finish off with the grated nutmeg.
Contributeur
Géraldine Leverd
Food Blogger
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