Béchamel White Sauce

Directions

• In a medium saucepan, melt the butter over medium heat.
• When the butter is completely melted, add the wheat flour and stir well with a fouet or wooden spoon until you form a smooth and homogeneous paste, called a roux.
• Cook the roux for about 1 minute, stirring constantly to prevent burning.
• Gradually add the milk to the pan, little by little, stirring constantly to incorporate the liquid into the roux and prevent lumps from forming.
• Continue stirring the white sauce over medium heat until it starts to boil. 
  Reduce the heat to medium-low and cook for a few more minutes, stirring occasionally, until the sauce has thickened to the desired consistency.
• Season the sauce with salt, pepper and grated nutmeg to taste. 
  Nutmeg is optional, but adds a special touch to the white sauce.
• Continue cooking the sauce for a few more minutes to allow the flavors to fully incorporate.
• Remove the sauce from the heat and use it immediately or let it cool before storing in an airtight container in the refrigerator.