Recipe Index

Ingredients

• 4 1/4 cups whole milk
• 7 tbsp butter
• 0.8 cup type 00 flour (3½ oz), or all-purpose flour
• 1 pinch fine salt
• 1/4 tsp freshly grated nutmeg, to taste

Method

1. Pour the milk into a saucepan, add the grated nutmeg and salt, and heat until just below boiling. Keep warm.
2. Melt the butter in a separate heavy saucepan over low heat. Add all the flour at once and stir with a whisk for 1-2 minutes to form a smooth roux without colouring it.
3. Remove the roux from the heat and pour in a little of the hot milk, whisking vigorously until smooth.
4. Return to low heat and add the remaining milk gradually, whisking constantly to prevent lumps.
5. Cook for 5-6 minutes, stirring continuously, until the sauce thickens enough to coat the back of a spoon.
6. Taste and adjust the salt and nutmeg. Use immediately, or cover the surface directly with film to prevent a skin forming.

Prep: 5 min · Cook: 10 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data