Bechamel sauce, also known as white sauce, is the glue that sticks so many of our favourite comfort food dishes together. It’s hard to imagine, but without bechamel there would be no lasagne, chicken pot pie, mac and cheese or cauliflower gratin just to name a few!
80 g. butter
80 g. all purpose flour
600 ml. milk (animal origin, room temperature)
1/2 teaspoon ground nutmeg
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