Béchamel Sauce (La Besciamella)

Ingredients for 1 litre of Béchamel

1 Litre (33.8 fl oz) Whole Milk
100 gr (3.52 oz) Butter
100 gr (3.52 oz) 00 Flour
A Pinch of Salt
Nutmeg

VIDEO RECIPE
Béchamel Sauce (La Besciamella)

Pour the milk into a large saucepan, add salt, some grated nutmeg
and place the pan on medium heat
Put the butter into a small saucepan and place the pan on medium heat
As soon as the butter melts, add the flour and let the mixture cook for about 3-4 minutes over medium-low heat whisking constantly
When the mixture is ready, remove the pan from heat and let it rest
As soon as the milk reaches the boiling point, pour it into the mixture little by little, whisking briskly to avoid lumps forming
When the milk is incorporated, return the pan over a medium-low heat and let it cook for 15 minutes whisking continuously
When your Béchamel is ready, remove from heat and transfer it to a large bowl
We suggest you to let the Béchamel cool to room temperature and to place a piece of plastic wrap directly on the surface of the Béchamel, to prevent a skin from forming while the sauce cools