Truffled Bechamel
Ingridients
| 1/4 cup (1/2 stick) butter |
| 1/4 cup all-purpose flour |
| 1-1/2 cups whole milk |
| 2 tablespoons Dijon mustard |
| 1/2 teaspoon freshly grated nutmeg |
| Salt, to taste |
| 1 ounce grated truffle |
Method
Prepare the béchamel by melting the butter in a saucepan, stirring in the flour, and gradually adding the milk, stirring all the while. When the mixture begins to thicken, remove from heat and season with mustard, nutmeg, truffle and salt.
