Besciamella sauce

Besciamella sauce

Besciamella sauce:

• Butter 3.5 oz (6 1/2 tb, 100 gr)
• Flour all purpose or 00 3.5 oz (100 gr)
• Milk 33 oz ( 1 lt)
• Nutmeg
• Salt

Preparation: 

in a small pot melt the butter (img 1 ) and slowly add the sift out flour stirring continually and let it cook for a couple of minutes avoiding the mix to stick to the bottom of the pot or to turn brown. Take the pot away from the burner and add the milk, i doesn't have to be cold, so take it out of the fridge when you start making the besciamella sauce.

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6. Mix the milk with a whisk to the butter and flour and when it is well blended move the pot back on the burner at a low flame, add the grated nutmeg and a pinch of salt and keep mixing until the sauce becomes dense and veils the whisk. (img 2) And the besciamella is ready!!!!!