INGREDIENTS

• 4 tablespoons Butter
• 6 tablespoons Flour
• 1 teaspoon Salt
• 1/4 teaspoon pepper
• Dash of Nutmeg
• 2 cups Milk, heated but not boiled
• (Optional) 2 egg yolks

METHOD
Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. With Eggs: When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly.

NOTES
Makes one portion for pasticio. To make less sauce use half of the butter, milk and flour.

Tips: – If you need to thicken the sauce add more flour.
– You can use oil instead of butter and niseste flour if you want a more thick sauce.
– Make sure that the butter is well blended with the flour in order to reduce the smell of flour.
– The milk must not boil and the butter must not burn.