Cooking with Peachy

“Bechamel sauce is a key ingredient in many recipes, from lasagna, cannelloni pasta and even to bake vegetables such cauliflowers or broccoli”

• Milk – 500 ml (16.91 fl.oz.)
• Flour – 50 g (1.76 oz.)
• Butter – 50 g (1.76 oz.)
• Nutmeg – 1/8 tsp.
• Black pepper powder – a pinch.
• Salt – a pinch

1. Melt the butter in a small sauce pan and then add the flour gradually to prevent forming of clots.
2. Once the mixture is ready pour in gradually the milk (it is recommended to heat the milk before pouring) stir continuously until reaching a smooth cream.
3. Add the salt, Nutmeg and pepper powder and bring to a gentle boil and cook the sauce until desired thickness.

Created by Peachy Concepcion & Davide Messina.