Description
GOOD TO HAVE ON HAND
- small pot
- whisk
- small wooden spoon
Ingredients
Units Scale
- 500 milliliters full-fat cow milk
- 50 grams unsalted butter
- 50 grams all-purpose flour
- 1/2 nutmeg
- 1 garlic clove
- 3/8 tsp salt
- 1/4 tsp white pepper
Instructions
- Melt the butter in a pan over a medium heat. Add the garlic clove and fry briefly in the butter. Remove the garlic clove.
- Now add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The consistency should be like a paste. Remove the pot directly from the heat and stir in the first 100ml of milk with a whisk until smooth. Place the pan back on the stove and bring to a boil briefly, stirring constantly. Now remove the pot from the heat and pour in the next 100ml (3 fl oz) of milk. Stir well, place the pot back on the stove and bring to a boil, stirring constantly. Now do the same with the next 3 rounds of 100ml (3 fl oz). Remove from the heat, pour in, stir, return to the stove, bring to the boil, remove from the heat and so on…
- After about 20 minutes, the sauce should have a consistency similar to melted cheese. You should no longer be able to taste the flour. The sauce can now be removed from the heat and seasoned to taste. To do this, grate the nutmeg freshly and add 3/8 teaspoon of salt and 1/4 teaspoon of pepper.
- Cook Time: 25 min