Classic Italian Besciamella with Nutmeg

What you need

• 500 ml (2 cups) whole milk
• 50 g (4 tbsp) unsalted butter
• 50 g (1/2 cup) all-purpose flour
• 1/2 tsp salt
• 1 pinch nutmeg, freshly grated

Method

Restated from the original video

1. 1

   Warm the milk in a small saucepan until steaming but not boiling. Keep it hot.

2. 2

   Melt the butter in a heavy saucepan over low heat.

3. 3

   Add the flour all at once and whisk into a smooth paste.

4. 4

   Cook the paste for 2 min, stirring. It should stay pale, with no browning.

5. 5

   Pour in one ladle of hot milk and whisk until smooth.

6. 6

   Add the rest of the milk in 3-4 additions, whisking constantly so no lumps form.

7. 7

   Raise the heat to medium-low and keep stirring until the sauce starts to bubble. Cook 5-6 min more, until it coats the back of a spoon.

8. 8

   Take off the heat and season with the salt and nutmeg.

9. 9

   Use warm, or press a sheet of baking paper onto the surface to stop a skin forming.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.