For the béchamel sauce, melt the butter, remove from the heat, stir in the flour and deglaze very slowly with some of the milk so that there are no lumps.
Then return to the heat and continue to slowly pour the rest of the milk, add nutmeg and boil briefly, stirring constantly.
Preparation Tip:
It is easier with a whisk. Use the béchamel sauce as desired, for example, to gratinate potatoes or for lasagna.
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