Béchamel Sauce

Ingredients

• 1 Shallot
• 2 tbsp butter (30 g)
• 2 tbsp spelt flour type 1050 (30 g)
• 200 ml vegetable stock
• 200 ml Milk (3.5% fat)
• 1 bay leaf
• Salt
• Pepper
• nutmeg
• 1 tsp lemon juice

Instructions

1. 1.

   Peel the shallot and dice finely. Warm butter in a saucepan over medium heat until bubbles form, add the shallot and sauté for 2-3 minutes until translucent. Then stir in flour and cook while stirring until lightly browned.

2. 2.

   Gradually whisk in stock and milk. Add bay leaf, season with nutmeg, salt, and pepper, and bring to a boil while stirring. Reduce heat and simmer gently for about 15 minutes, stirring occasionally; strain if desired and finish with lemon juice. Adjust seasoning with salt and pepper before serving.