Bechamel

• 6 tablespoons butter
• 3 tablespoons flour
• 1 1/4 cups heavy cream
• Salt and white pepper to taste
• Pinch nutmeg

1. Melt butter in a saucepan.
2. Add flour and cook the roux over low heat three minutes.
3. Add heavy cream and whisk.
4. Continue to stir over low heat for five minutes, until mixture thickens.
5. Strain through fine sieve.
6. Season with salt, pepper and nutmeg.

butter, flour, heavy cream, salt, nutmeg

Taken from cooking.nytimes.com/recipes/10112 (may not work)