A Bechamel sauce enriched with tomato purée. 199
or 2 to 4 tablespoon purée
Melt the butter in a saucepan over medium heat. Do not let it brown.
Add flour and stir until mixture is well blended and bubbling.
Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.
Simmer, stirring frequently, over very low heat for 3 minutes.
Stir in from 2 to 4 tablespoons of tomato purée or 1 tablespoon of tomato paste. Cook for another 2 minutes.
The amount of tomato added can be varied to your taste and color requirements.
Season to taste with salt, white pepper and a pinch of nutmeg (optional).