Bechamel sauce (Slideshow version)
Stage 3/5 : 10 min.
Pour 2 glasses Milk (cold) onto the roux, all at once. Mix thoroughly.You have there the secret of succeeding with a bechamel:
- if roux is hot, add cold milk
- if roux is cold (perpared beforehand), add hot milk
Salt, pepper and add grated nutmeg.
Leave to cook on low heat, stirring up continuously until bechamel thickens.