Béchamel sauce (Sauce béchamel)

1. Melt the butter in a saucepan over medium heat, taking care that it does not brown.

2. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes – this is the pale roux.

3. Pour in the milk gradually, a little at a time, stirring throughout so no lumps form.

4. Cook over low heat, stirring often, until the sauce thickens and coats the back of the spoon.

5. Season with salt and pepper and grate in a pinch of nutmeg.

6. If too thick, loosen with a little warm milk; serve smooth and lump-free.

Tip: Béchamel is one of the mother sauces of French cuisine – the secret is a lump-free texture, achieved by adding the milk gradually and stirring constantly. Add the milk warm so it blends in more evenly.