Bechamel sauce

Bechamel sauce


  1. Milk 500 ml.
  2. Flour 30 gr.
  3. Butter 30 gr.
  4. Nutmeg 0.5 tsp
  5. Ground black pepper 0.25 tsp
  6. Salt to taste.
  • Main ingredients: Milk, Butter, Flour
  • Serving 4 servings


stewpan, spoon, whisk


1) Melt the butter over medium heat, add the flour, and let the flour fry a little for 2 minutes, stir thoroughly. 2) Then, add a room stream of milk at room temperature and stir well with a whisk to avoid lumps. Let the milk boil, add spices, salt to taste. The sauce should still boil over low heat for a minute, if the sauce is very liquid in consistency, then let it boil a little more, but take into account that the sauce will thicken after cooling.
The sauce is served in warm form. In the refrigerator, the sauce can be stored for two to three days. Enjoy your meal!