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Ingredients
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Base Ingredients
Method
Preparation
- 1
- 2
Add the Flour
Once the butter is melted, gradually whisk in 4 tablespoons of all-purpose flour, stirring constantly to form a roux. Cook this mixture for about 2 minutes, allowing it to bubble slightly but not brown.
- 3
Incorporate the Milk
Slowly pour in 2 cups of milk while continuously whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken, about 5-7 minutes.
- 4
Season the Sauce
Once the sauce has thickened, stir in 1 teaspoon of ground nutmeg, 0.5 teaspoons of salt, and black pepper to taste. Adjust seasoning as needed.
- 5
Finish and Serve
Remove the saucepan from heat and your bechamel sauce is ready to use. It can be served immediately or stored for later use.
