Christmas holidays were prolonged until last week for my 25 years old baby. So, he’s gone back to business school in Lille last week and that’s why I don’t want to cook complicated meals at the moment. When he stays at home, I’m so happy to please him and I lovingly prepare wonderful meals and desserts for him. He’s mad with potatoes, pasta, eggs, fish (especially red-mullets), Burgundian beef and chestnut puree-based cakes.
I want to please him when he’s at home because in Lille, he keeps on cooking pasta, as the most important part of French students, and that’s not a balanced diet! Well, when he’s at home, he also moans about me because he says he puts on kilos and as he is a runner, it’s true that kilos are prejudicial to his performance.
Well, just to explain to you I’m a bit sad since he’s gone and that’s the reason why I eat too much chocolate… I also eat very easy and quick meals such as the cheesy sandwich I cooked yesterday, just because it was another lazy day for me! We call these sandwiches “croque-monsieur”. They usually consist of a toasted cheese and ham sandwich but I prefer to eat it more creamy and runny and that’s why I spread béchamel sauce on bread slices before sprinkling cheese.
Bechamel sauce is a white sauce I often cook because of my culinary habits. I cook it as soon as I cook a vegetables gratin, especially the cauliflower gratin, beet or spinach gratin. I also use béchamel sauce when I cook some of my homemade lasagne, such as salmon lasagne or tomato and béchamel lasagne.
What about fish gratin or scallop gratin? I use béchamel sauce again! This white sauce goes well with so many ingredients and thanks to it, my meals are melty, runny and greedy. There’s an essential rule for this sauce: It needs nutmeg, much nutmeg! or it will be insipid and nutmeg gives the sauce a strong character.
Bechamel sauce is so useful that I share its recipe today with you.
- 60gr Butter
- 60gr Flour
- 40cl Milk
- Grated nutmeg
- Melt the butter in a saucepan over low heat
- Once butter is totally melted, add flour. Stir until butter and flour are totally combined
- Then, pour milk little by little, increase heat to high heat. Keep on strongly stirring until all the milk is poured and until the sauce thickens
- Remove from heat, add salt, pepper and nutmeg as taste