Bechamel sauce

Béchamel Sauce — Salsa Béchamel serves 6

This famous sauce gets its name from Louis de Béchamel, Marquis of Nointel, Grand Chamberlain of King Louis XIV ( XVII century). S. Lopez’s famous aphorism about him says "You don’t have to found an empire to be remembered by posterity: all you have to do is invent a sauce! Look at Béchamel!"
These doses are intended for a sauce of medium thickness, that can be increased or diminished, according to its final destination by adding more or less milk.

Put the butter in a medium sized pan and melt on low heat, stir in the flour until it forms a soft ball, then pour in little by little the cold milk and stir with a whisk briskly for a few minutes until the sauce starts thickening.
Take care not to leave it as when the milk comes to the boil it froths up and spills out.
Season to taste.

Quick method Blend the milk, flour, salt, pepper and nutmeg together. Melt the butter in a pan and add the liquid. Bring to the boil stirring constantly with a wooden spoon or a whisk. Simmer.
After about 3 minutes from when it comes to the boil it will be thick enough for use.

N.B. For soufflés double the quantity of butter and flour and the cooking time so that the béchamel sauce comes out much thicker.