Sauce Béchamel inratable

Hello everyone, today I offer you a new salty recipe, we are going to make a béchamel together. So if you follow the recipe well, the proportions, it is very simple to do, it is a recipe that pierced my childhood. I hope you will like it, I let you discover it in the image. First step, I melt my soft butter in a saucepan. I then add the flour once and I use, I really like the T45, it is very nutritious. And I find béchamel very light with this flour. So I mix over low heat and I mix and let it heat for 4-5 minutes until there is a good smell in fact. And then let the preparation lighten a little. Then I add the milk and I don't forget to also add the salt. I like to put salt flower, pepper. And it is optional, but for a real béchamel, you also need to add nutmeg. So I add a small pinch of nutmeg. We like pepper a lot, so I tend to put a lot of it. After you season according to your tastes. And I let it heat for several minutes without stopping whisking. And what I do is that I fold well on the sides to prevent the flour and butter mixture from sticking to the edge of the pan. I do well on the sides. After several minutes, the béchamel will thicken, it will become creamy. It smokes, it can also bubble a little. It seems to me to be the right consistency. I show you a little with a spatula the consistency of this one. It does have my wooden spoon in fact. So there I used it for a gratin, we can use it for lasagna, for croque monsieur. And I show you the consistency after cooking in the oven, it will thicken a little. So it will be less liquid than when we made it. So I hope you enjoyed this new recipe. If so, remember to like it, do not hesitate to share it and remember to subscribe if it is not done yet. You can also follow me on Facebook and Instagram. I dedicate this video to my little mother.