Bechamel sauce

• 2 oz of flour
• 2 oz of butter
• 2 cups of milk
• fly nut (optional)
• salt and black pepper

This delicious sauce, also called mother sauce by virtue of the many variations it gave rise to, is essential for anyone who wants to devote himself to cooking.

For a richer béchamel sauce, substitute half of the milk with the same amount of liquid cream; for a lighter béchamel sauce, add half milk and half water.

In a saucepan melt the butter and mix well the flour.

Gradually add the milk to be heated without boiling and dilute the mixture by mixing to avoid the formation of lumps.

Continue to mix rhythmically until you feel the sauce thicken, as soon as the first bubbles of the boil begin to form, count for 10 minutes of cooking.

Keep stirring and just add the salt, a pinch of pepper and a pinch of fly nut.

Should the sauce serve you more dense for special preparations you can increase the doses of butter and flour. Desiring a light version you can replace the milk with vegetable stock and butter with extra virgin olive oil

Enjoy!!!