Béchamel Sauce

Method

1. Melt 50 g of butter in a saucepan over medium heat.
2. Add 50 g of flour and mix with a whisk to form a roux.
3. Cook the roux for a minute, stirring constantly, until it is well combined and the flour has cooked out.
4. Pour in 500 g of milk and immediately whisk to dissolve the roux completely.
5. Continue cooking, stirring constantly with a whisk or spatula, until the sauce thickens and becomes smooth.
6. Once thickened, remove the saucepan from the heat.
7. Season with a pinch of nutmeg, salt, and pepper to taste, and stir to combine.
8. Transfer the béchamel to a container and cover with plastic wrap directly on the surface to prevent a skin from forming.