Name: Mother Sauce Bechamel
Prep time: 20 min
Cook time: 5 min
Yield: 6
Cuisine: Francesa
Ingredients: 100 grams wheat flour, for the roux; 60 grams butter, for the roux; 500 milliliters cow's milk, for the roux; 1 1/2 liters cow's milk, for the nut milk; 30 grams butter, for the nut milk; nutmeg, for the nut milk; salt and pepper

Preparation

15 mins

5 mins

Low

For the Roux Melt the butter in a pan, being careful not to let it bubble (that is burnt butter). Add the flour and mix until a blonde color is achieved (in this case, you can let it cook until a darker color is achieved to your taste). The Roux is blended with the milk to create the base. For the nut milk: Pour the milk into a pot over medium heat until it reaches the first boil.