INGREDIENTS PER 4 PEOPLE
flour, 1 cup (3,5 oz)
butte, 1 stick (3,5 oz)
milk, 4 cups
Place the butter in a pan, let it melt and add the flour and cook together for a few minutes, stirring constantly and avoiding color or make them take it from sticking.
You will have achieved what the French call a roux.
At this point, remove the pan from the heat and add the hot milk to the roux stirring with a whisk.
Put the saucepan on the fire then, cook over low heat until the sauce begins to boil and add a pinch of salt and a pinch of nutmeg.
Cover the saucepan with a lid and simmer the sauce, over low heat for 15 minutes, the time needed to thicken the sauce, stirring occasionally with a wooden spoon.
Thanks to: Cooking With Julia