Béchamel

  • 4 tbsp butter
  • 60 ml flour
  • 450 ml milk
  • Pinch nutmeg
  • 250 ml grated Parmesan, or Greek kefalotyri if you can get it
  • Salt and freshly ground pepper
  1. Heat butter in pot until foaming.
  2. Whisk in flour. If paste is too thick, add more butter; it should be liquid.
  3. Cook 1 minute, then whisk in milk and nutmeg.
  4. Bring to boil, stirring.
  5. Reduce heat and cook for two minutes, then beat in Parmesan.
  6. Season well with salt and pepper.

 

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