Besciamella

Method

1. In a pot, heat the milk with nutmeg and a pinch of salt over low heat. Do not let it boil.
2. In another pot, melt the butter over low heat. When it starts to bubble, add the flour and cook for a few minutes to make a roux.
3. Once the milk is hot (but not boiling), gradually add it to the roux, first a little at a time while whisking, then add the rest. Continue whisking until the sauce thickens.
4. Let the sauce cool slightly. It should be shiny and coat the back of a spoon. Adjust consistency as needed.