Béchamel sauce | Recipes
- 400 ml (1 3/4 cups) milk
- 4 tablespoons corn starch flour
- 1 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
- Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
- Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool completely.