In a heavy-bottomed saucepan, gently melt the butter. Gradually stir in the flour and cook, stirring constantly, for about 2 minutes. The paste will bubble a bit, but don’t let it cook until it goes brown.

Warm the milk over a low heat, just until little bubbles begin to form at the edges. Gradually add the hot milk to the butter and flour paste, stirring continuously as the sauce thickens. Bring it to a boil.

Season with NOMU Sea Salt and Black Pepper to taste, and lower the heat. Cook for a further 2 to 3 minutes, and don’t stop stirring! Remove from heat and serve.

Tip: You can infuse your milk with extra flavour by adding in 1 peeled shallot studded with 2-3 whole cloves, 1 NOMU Cook’s Collection Bay Leaf and a few whole black peppercorns. Heat and set aside for 30 minutes to allow the flavours to infuse before straining into your butter-flour paste.

Classic bechamel sauce is also often seasoned with a small amount of ground or grated nutmeg.

To make a cheese sauce, stir in a mixture of grated cheeses with an optional 1/2-1 tsp of good-quality Dijon mustard.