By Sofia Gallo @in_cucinacon_sofia

This recipe makes an incredible sauce for your lasagne or any other pasta bakes in place of baked mozzarella. Lots of extra flavour, with lots of nutmeg. Why not to try as a scrumptious baked potatoes side?

Using Cole and Mason Saunderton Spice Storage Shaker or Cole & Mason Wallis Nutmeg Grinding Mill 7cm

Prep: 15mins

Difficulty Easy

Serves 500ml – enough for a lasagne bake for 4 people

Ingredients:

• 500 ml milk
• 50g butter
• 50g flour
• Salt and pepper to taste
• Nutmeg powder or freshly grated nutmeg

Method

1. In a saucepan over a medium to low heat, melt the butter and then add the flour, whisking continuously for about two minutes or until this mixture starts coming away from the saucepan sides. Pour in the milk and continue cooking and whisking until the sauce thickens. Add the seasoning and the all-important nutmeg which gives your sauce a that extra something - a great taste!

TIP:

To avoid lumps in your béchamel, you can add some of the milk to the flour, approximately 150ml, to create a paste. When the butter is ready, add the milk first. Note, it is important to whisk continuously.

TOP TIP: Use a whisk instead of a spatula, so that you reach all areas of the saucepan so it doesn't stick to the sides.