Lactose-free béchamel sauce with buckwheat

Add the ghee or butter in a large skillet and let it melt for 1 minute over medium heat.

Add the buckwheat flour and stir to absorb the fat. Here I put 4 tablespoons first.

Pour in the milk and try to break up any lumps. Do not stop stirring at any time. Here I added 270ml. And I kept stirring until it thickened a little. I added the other tablespoon and another 270ml and kept stirring.

Add nutmeg, salt and black pepper.

Cook for about 10 minutes or until the béchamel sauce has the consistency you like. If there are any lumps, pass it through a blender.