Ingredients (serves 4):
50g butter,
50g flour (gluten-free option: rice/corn flour),
500ml milk (whole or plant-based),
a pinch of grated nutmeg,
salt & pepper.
Preparation steps
: 1. Prepare the roux:
In a large saucepan, melt the butter over low heat. As soon as it has melted, remove the saucepan from the heat and add the flour all at once. Whisk vigorously to obtain a smooth paste (the roux).
2. Cook the roux.
Put the saucepan back on medium heat and let it cook for 2 to 3 minutes, stirring constantly: the goal is to cook the flour without coloring it (white roux).
3. Stir in the milk.
Off the heat, pour a portion of the hot milk over the roux, whisking vigorously to dissolve any lumps. Gradually add the remaining milk, continuing to whisk. Return to medium heat.
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