Easy Béchamel Sauce (White Sauce)

1. 1

   Warm the milk.

2. 2

   Sift the flour twice to lighten it.

3. 3

   In a pan, melt the cut up butter until it starts to sizzle. When it stops sizzling, add the flour all at once and whisk continuously over low heat until well blended and almost dry.

4. 4

   Slowly whisk in the warm milk, stirring constantly. When it's creamy, whisking over low heat to cook the flour for 12 minutes, or until your desired consistency is reached.

5. 5

   Season to taste with salt, pepper and nutmeg.

6. 6

   Other ingredients you can add to change the taste: curry or all spice for a vegetable gratin, or Emmenthal cheese for a potato gratin.

* Per serving · 4 servings · Values may vary.

No additional tips available.