Put the butter in a medium saucepan and melt it over medium heat, stirring from time to time with a whisk.
It is important to moderate the heat well to prevent the butter from burning, so pay attention that the heat is not too high and the butter melts little by little, when you see that it has become liquid and starts to bubble the butter is ready for the next step.
Add the flour slowly while whisking vigorously to avoid the paste from forming lumps.
Let the flour paste cooks for about 2 minutes, stirring constantly until it starts to bubble a bit, but be careful and don’t let it brown.
Pour in the milk little by little while mixing, if the milk is warm there shouldn’t form any lumps.
Add salt and pepper to taste, then mix in some nutmeg (it can be ground or freshly grated). Mix throughly to let all all flavours combine.
Lower the heat, and cook, stirring all the time for about 10 minutes until you’ll be left with a smooth, creamy and thick sauce.
Turn off the heat and adjust with salt, pepper and nutmeg. Pay attention to the taste as the besciamella sauce should have a smooth and delicate flavour with hints of butter and milk.
Lumps: If a few lumps have formed, you can use a mixer or blender to fix the sauce.
To store the sauce: You first have to let it cool completely, then put it in the refrigerator where it can last three to four days.
Freeze it: If you want you can also freeze it and when you need it, defrost it in the refrigerator the day before using it, then warm it up slightly by adding a splash of milk.
Enhance it: Depending on the recipe in which you are going to use the sauce, you can flavor it by heating the milk with various spices and aromatic herbs, including garlic and onion.
The skin: Once the besciamella sauce is ready, just let it cool covered with cling film, making sure that it is in contact with the sauce to avoid a hard skin layer from forming on the surface.
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