# Bechamel

```{list-table}
---
header-rows: 0
widths: 15 25 80
---

* - 50
  - g
  - Butter
* - 50
  - g
  - Flour
* - 600
  - ml
  - Milk
* - 2
  - 
  - Bay leaves
* - 
  - 
  - freshly ground nutmeg, pepper and salt
```

1. Step

    Bring milk and bay leaves slowly to a boil and then remove from the heat and set aside.

1. Step

    Heat butter in a saucepan and melt it. Add the flour and stir for one minute while making sure that the flour does not brown.

1. Step

    Remove the bay leaves from the milk and add the milk to the saucepan in small batches and always whisk well in order to prevent
    lumps from forming.

1. Step

    Season with freshly ground nutmeg, pepper and salt

1. Step

    To prevent the sauce from forming a skin on the surface, tightly cover the sauce (after transferring it to a cooler container)
    with plastic wrap.