Heat the milk, vegetable stock with butter and lemon juice in a saucepan while stirring constantly with a whisk. Season with salt and pepper, a little grated nutmeg. Mix the 40g milk with 25g corn starch to thicken the sauce.
This is my interpretation of a bechamel sauce, only slightly modified. Good Appetite
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.