Bechamel Sauce:

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This sauce can be frozen, but when thawing be sure to stir constantly and add a bit of cold butter to prevent separation.

For 4 portions:

- 2 tbsp butter
- 3 tbsp flour
- 4 cups milk
- 1 pinch of nutmeg
- salt
- pepper, freshly ground

Cooking Instructions

Melt the butter in a pot.

Add the flour and whisk the mixture into clumps while browning somewhat.

Slowly whisk in the milk, making sure that the clumps dissolve.

Add the nutmeg, salt and pepper to taste, then simmer for 10 minutes.

Serve hot, for example, in a casserole with cauliflower, in a lasagna or with baked endives.


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