I’ve noticed there are many different versions of bechamel sauce…hot milk….cold milk….add it then….add it now…..I like to stick with Elizabetta so I’m proceeded with her direction:
Melt 3 ounces of butter…..stir in the same amount of flour (3oz.) and cook for about 2 minutes. Add about 1 pint of cold milk and keep stirring until it boils. Add a pinch of sea salt, white pepper and a grate of nutmeg. Let cook for at least 10 more minutes….keep stirring.