Béchamel Sauce

timing, patience and practice are all it takes to make this wonderful sauce. This recipe is for 2 people.

Ingredients

• 2 EL Butter, 2 EL Mehl, 250 ml Milch, Salz, Pfeffer, frisch geriebene Muskatnuss
• 4 Tbspn butter
• 4 Tbspn flour (sieved)
• 50 CL full cream milk
• Salt and Pepper to taste
• Optional: Nutmeg to taste
• Optional: Add a onion studded with 2 - 6 whole cloves, and add 2 bay leaves may be simmered with the milk and then strained before adding to the roux (This makes a better flavorful sauce) SImmer the milk for 15 minutes on low heat

Preparation

1Melt the butter gently add the flour and wisk together on a medium to low heat. make sure it does not get brown

2Little by little add the milk on a low hear. Stir fast to avoid lumps. Once the milk is integrated increase the heat and add the nutmeg, salt and pepper and boil up quickly.

3On a a very low heat let the sauce simmer for another 10 minutes.