Béchamel Sauce from Umami: The Fifth Taste by Michael Anthony
Melt butter in a small stock pot or Dutch oven over medium heat. Slowly whisk flour into the butter, and allow to cook gently over low heat for 8 to 10 minutes, being careful not to burn it. Slowly...
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Cooking tools:
- Dutch oven
- Stockpot
- Microplane
- Stove
- Whisk
Ingredients
- Nutmeg
- 1 qt. (900 ml) milk
- ¾ cup (80 g) flour
- ¼ lb. (115 g) butter
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