Bechamel sauce: Stage 3

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.