Name: Béchamel
Ingredients: 70g of All Purpose flour (Organic, non GMO and local); 70g of butter (Local and grass fed); 1 liter of local and grass fed whole milk; Salt, pepper, nutmeg

Béchamel

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Ingredients Method

Equipment and recipe notes

♣10′minutes cooking + prepartion (MAX) ♣Difficulty: Easy ♣Price: Affordable

Equipment used:

(Ban the plastic if you buy new ones, but try first to reuse your tools)

A tiny kitchen and the French spirit (If you do not have a tiny kitchen, but a huge one, it’s working too, for the rest….)
A Stainless-Steel 3-Quart Covered Sauce Pan
A scale to weight the ingredients
A stainless steel Whisk
A bowl for reserved your bechamel after cooking
An alimentary film made by hand, with beeswax and organic tissue, in case you decide to keep in fridge before use (this recipe also arrives)
Some plates and a scale for the ingredients

Ingredients

70g of All Purpose flour (Organic, non GMO and local)
70g of butter (Local and grass fed)
1 liter of local and grass fed whole milk
Salt, pepper, nutmeg

Method

Prepare all ingredients
Start to heat the butter into the saucepan
Pour in one time the flour, with melted butter
Stir and mix the two ingredients well to form a smooth roux.
Pour the milk all at once, stir over the medium heat until the Bechamel
Final: Salt, pepper and add a little nutmeg. Continue to stir and cook the Bechamel until 2 minutes after boiling. Reserve in a dish, cover if necessary, or pour your preparation directly into your gratin recipe or other. ENJOY!