Béchamel Sauce:
- 50g butter
- 50g plain flour
- 900ml full-fat milk
- Salt & pepper
- A pinch of nutmeg
Method:
- In a medium sized saucepan, melt the butter over a medium heat
- Once the butter has melted completely, add the flour and stir for a couple of minutes until the flour cooks through
- Add a splash of milk and whisk to combine. Continue to add the milk a little at a time, making sure that the milk and flour amalgamate completely before adding more. Whisk thoroughly to prevent any lumps
- Once all the milk has been added, season with salt and pepper as well as a pinch of nutmeg
- Continue to whisk over a medium heat until the sauce coats the back of a wooden spoon