Bechamel with Nutmeg and White Pepper

What you need

• 40 g (3 tbsp) unsalted butter
• 40 g (1/3 cup) all-purpose flour
• 500 ml (2 cups) whole milk, cold
• 1 pinch nutmeg, freshly grated
• white pepper, ground, to taste
• salt, to taste

Method

Restated from the original video

1. 1

   Melt the butter in a heavy saucepan over low heat until it foams.

2. 2

   Tip in the flour all at once and whisk hard to a smooth paste.

3. 3

   Cook the butter and flour together, whisking without a break, for 2-3 min. It should smell nutty and stay pale; do not let it colour.

4. 4

   Pour in a splash of the cold milk and whisk until the paste absorbs it completely.

5. 5

   Add the rest of the milk a little at a time, whisking well between additions so no lumps form.

6. 6

   Raise the heat to medium and keep whisking until the sauce bubbles and thickens enough to coat a spoon, 5-8 min.

7. 7

   Turn the heat to the lowest setting and let it cook gently for 2 more min to lose any floury taste.

8. 8

   Take the pan off the heat and season with salt, white pepper and the nutmeg.

9. 9

   Use right away. To hold it, press a sheet of baking paper onto the surface so no skin forms; it thickens as it cools.

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