Béchamel Sauce

Roux

1. In a saucepan, melt the butter over low heat. Once the butter is melted, add the flour and mix to combine the two ingredients.
2. After a few minutes, the flour and the butter thus mixed form a roux which begins to color. Do not wait for the mixture to scorch.
3. Remove from the heat as soon as the preparation reaches a golden color, then let cool.
4. While the roux cools down, bring the milk to a boil in a non-stick pan.
5. Pour the milk over the roux, and whisk vigorously to prevent the formation of lumps.
6. When the hot milk is completely poured over the roux, place the pan back on a low heat.
7. Mix continuously with a whisk, until reaching a thicker consistency. The sauce should coat the back of a spoon.
8. Season with salt and pepper and add the freshly grated nutmeg.