Does anyone have a good white sauce recipe?
Béchamel Sauce Ingredients 150 g (5 oz) unsalted butter 100 g (3½ oz) plain (all-purpose) flour 1.5 L (6 cups) hot milk freshly grated nutmeg (optional) Method Melt the butter and mix with the flour. Cook a little but without browning. Allow to cool and stir in the milk, bit by bit, mixing with a wooden spoon. Initially the mixture will be like a gluggy lump but as you add the milk it will break down more and more. Cook it gently for 20 minutes or more, taking care that it does not stick to the bottom of the pan. Add nutmeg to taste. Do not worry about flavouring the béchamel with onions – it will be incorporated with very strongly flavoured foods. When using for sformati, the béchamel needs to be of a firm consistency, and the nutmeg should be omitted.
