Hello there Egyptians! The best and tastiest Bechamel recipe will take an automatic 10 points from me.GOODLUCK!

Question: Bechamel Sauce

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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Answers: Bechamel Sauce

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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Besciamella (Italian)

100 gr butter
100 gr flour
1 L milk
Salt
white pepper
Nutmeg
Parmigiano

Heat the butter and when it starts to lightly foam add the flour and stir to create a golden paste (roux).
Add the milk (heated to prevents lumps) and stir continuously, add salt pepper nutmeg and cheese to taste. When you have reached the desired consistency you are done!

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