Serves: 1
Pils Béchamel
1½ cup (12 fl oz/355 ml) milk
4 Tbs (½ stick) butter
4 Tbs flour
8 oz (237 ml) pilsner at room temperature
4 oz (114 g) Gruyère, shredded
1 shallot
Pinch nutmeg
Salt
In a medium saucepan, heat the milk over medium heat.
In a second saucepan, melt the butter over low heat. Add the flour to the butter and mix well. Cook for 30 seconds on medium heat.