600ml whole milk
4 tsp butter
4 tsp flour
1 pinch nutmeg
Freshly ground black pepper
salt
METHOD
To make the bechamel sauce, melt the butter in a saucepan and add the flour, whisking until the mixture becomes smooth.
Add the milk, a bit at a time whisking continuously to ensure there are no lumps.
Add the salt, nutmeg and pepper into the sauce and when boiling, leave it to cook over a very low heat for about 10 - 15 minutes, stirring frequently to prevent it from sticking.
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