Bechamel – White sauce is one of the mother sauces of French traditional cuisine
2. Add flour and cook stirring until bubbling.
3. Slowly add the milk, whisking constantly. Cook, stirring with a wooden spoon, for 10-12 minutes, until sauce comes to the boil. Add salt and nutmeg, then remove from heat.
Your sauce is ready! You can use it pasta, fish, pasta or vegetables.