Béchamel sauce
Béchamel is a butter, flour, milk, and salt sauce. In Bologna, it is flavored with nutmeg.
Servings 4 servings
Ingredients
- 20 g of butter
- 20 g of flour
- 1 g of salt
- 1 pinch of nutmeg
- 300 ml of milk
Instructions
- Melt butter in a small saucepan over low heat, turn off the stove, and whisk in flour, salt, and nutmeg.
- Add the milk a little at a time with the stove off, stirring so that no lumps form.
- When you have incorporated all the milk, put the pan back on the stove over medium-low heat and start stirring until you meet a slight resistance while stirring. Turn the stove down to low without ever stopping stirring, cook for another minute, and turn it off.
- Turn off and cover with kitchen foil, placing it in contact with the béchamel to prevent a layer of surface film from forming.
- Let cool and store in the refrigerator for several hours, preferably overnight.