Creamy Béchamel Sauce

Ingredients

• Butter40 g
• Milk (1.5% or 3.5% fat, room temperature)500 ml
• Nutmeg (freshly grated)to taste
• Salt and white pepperto taste
• Wheat or spelt flour (type 405 / 630)40 g

Method

1. Make the roux: melt the butter in a small pot over medium heat (careful: it should not turn brown). Stir the flour into the liquid butter all at once with a whisk until a smooth paste forms. Lightly sweat it for about 1–2 minutes, stirring.
2. Add the milk: first pour in about a third of the milk while whisking vigorously to avoid lumps. As soon as the mixture thickens, quickly stir in the rest of the milk bit by bit.
3. Let it thicken: bring the sauce to the boil once, stirring constantly. Then reduce the heat a lot and let it simmer gently for about 5–10 minutes. This is important so that the floury taste disappears. Stir really often, as béchamel sauce burns very easily on the bottom of the pot.
4. Season: take the sauce off the heat and season generously with salt, pepper and a good pinch of freshly grated nutmeg.

Allergens: Milk, Wheat