Béchamel Sauce

"The mother of french sauces also well know as the White Sauce. This sauce serves as a base for Lasagna or Mornay Sauce."

Cook Time:    20min

Total Time:   20min

Servings:     6

Difficulty:   Easy

Ingredients:

400 ml milk

50 g buter

3 Tbsp of flour

3 Tbsp of grated parmesan

1/2 Tsp of salt

1 garlic clove

a pinch of nutmeg 

1. Preheat your sauce pan over medium heat.
2. Place the butter in to the pan and let it melt completely.
3. Slowly mix in the flour while making sure they are no lumps in the mixture. Do so for about 2 minutes until it starts bubbling.  
4. Remove the sauce pan from the heat and mix in all the milk, do so very slowly using a whisk  and mix until the it is completely smooth. 
5. Bring the sauce pan back to heat and slowly cook for an other 10 minutes. Make sure you regularly stir it with a wooden spoon until it becomes nice and thick.
6. Grate the garlic in to the mix using the small holes of a grater. 
7. Mix in the grated parmesan, salt and nutmeg and continue stirring for an other 3 minutes.
8. Remove from heat and use the sauce as needed.