Possum’s Recipe Book

Bechamel Sauce

½ litre of milk or asparagus water
60g plain flour
70g butter
Sea salt
Black pepper
Nutmeg
 
Method
 
Melt the butter in a saucepan on a low heat.
Add the flour and stir slowly for about 5minutes.
Remove from heat and add warm milk or asparagus water and stir.
Return to heat and keep stirring until thick.
Add sprinkle of nutmeg, salt and pepper to taste.
 
Cook’s note: brush a little butter on top of the sauce to stop a crust forming.