Gradually pour in the remaining milk and mix well. p>
Council The amount of milk depends on the desired thickness of the sauce. Also, please note that after cooling, the sauce will thicken.
Season "Bechamel" with salt, pepper and nutmeg, to taste.
Put a piece of butter (30-50 g), mix and cover the pan with a lid. p>
Council The sauce should be homogeneous, without lumps. If this could not be avoided - it must be rubbed through a sieve.
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