To help David Foenkinos finally succeed in making a béchamel, Laurent Mariotte and chef Yves Camdeborde join forces to offer a simple recipe, easy to reproduce at home.

Ingredients:

  • 75 cl milk
  • 50 g butter
  • 50 g flour
  • Salt, freshly ground pepper

Recipe

In a saucepan, melt the butter, add the flour and mix with a whisk until you get a light brown dough.

Remove from the heat and gradually add the milk, stirring vigorously to avoid lumps. Return to heat and continue mixing until the liquid thickens. Add salt and pepper.

For a generous version, pour a tablespoon of heavy cream at the end of cooking and mix.

Guest (s): David Foenkinos