Béchamel
Last update: May 1, 2012.
- 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
- Heat butter in pot until foaming.
- Whisk in flour. If paste is too thick, add more butter; it should be liquid.
- Cook 1 minute, then whisk in milk and nutmeg.
- Bring to boil, stirring.
- Reduce heat and cook for two minutes, then beat in Parmesan.
- Season well with salt and pepper.
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