Béchamel sauce

Ingredients for 4 servings:

• 50 g butter
• 25 g flour
• 600 ml milk, cold
• e.g. salt and pepper
• e.g. nutmeg, grated
• e.g. lemon juice
• 1 pinch(s) of sugar, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Put 50g of butter in a saucepan and heat it, but only until it foams and does not turn brown. Then immediately sprinkle 25g of flour into the melted butter and sweat it on the bottom of the pan for one minute, stirring constantly. The heat must be low so that the roux does not turn brown. After the minute is up, pour 600ml of cold milk into the roux. Stir with a whisk until everything is combined. Increase the heat slightly and bring the sauce to a boil briefly, stirring constantly just above the bottom to prevent it from sticking. Once the sauce has boiled – you may need to remove it from the heat briefly – reduce the heat again and then season with pepper, salt and freshly grated nutmeg. Stir in the spices and let the sauce simmer over low heat for 10 minutes, stirring occasionally during this time. Finally, season with a small squeeze of lemon juice – and optionally a pinch of sugar – stir again, and remove from the heat. If there are still any small lumps in the sauce, simply strain it through a sieve. Enjoy!