Besciamella Sauce

• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly grated nutmeg

1. Heat butter in a medium saucepan until melted.
2. Add flour, stirring until smooth.
3. Cook gently over medium heat until light golden brown, 6-7 minutes.
4. Meanwhile, heat the milk in a separate pan until almost boiling.
5. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
6. If lumps begin to form, you need to adjust the heat up a bit higher.
7. Bring to a boil, and cook for 30 seconds, continuing to stir.
8. Remove from the heat and season with salt and nutmeg.
9. Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
10. I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

unsalted butter, flour, milk, kosher salt, freshly grated nutmeg

Taken from www.food.com/recipe/besciamella-sauce-84344 (may not work)