Ingredients (4 people)

• 40g butter
• 40g plain flour
• 1 litre milk
• Salt & Pepper, 1 pinch
• 1 pinch nutmeg
• 1 pinch cayenne pepper

Instructions

WHITE ROUX

• Melt the butter in a medium size sauce pan on low heat
• Add all of the flour in and mix well using a wooden spoon, making sure the butter and flour are perfectly blended together.
• Keep stirring gently for 3 minutes keeping the heat very low making sure your mix get no coloration (it has stay a creamy white color)

BECHAMEL

• Pour all of the warm milk over the roux.
• Stir with a whisk and incorporate the milk ; you will get a rather liquid white sauce to start with which is normal.
• Turn up the heat on low to medium and keep on stirring your sauce slowly (using a whisk) until the sauce thickens and reaches the boil.