I love the classic bechamel sauce for its lightness and versatility. It has a smooth texture and a delicate milky taste. This recipe is perfect for julienne with chicken and mushrooms, which will perfectly decorate a casual or festive table.
Step-by-step cooking recipe
Fry the flour in butter until golden brown.
Constantly stirring, pour in warm milk.
Bring the sauce almost to a boil, continuing to stir.
Add the nutmeg and boil for a couple of minutes.
If there are lumps left, rub the sauce through a sieve.
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