Bechamel Sauce

• 5 tablespoons unsalted butter
• 1/2 cup flour
• 4 cups whole milk, warm
• 1/2 teaspoon salt (to taste)
• 1 pinch fresh ground white pepper (to taste)
• 1 pinch nutmeg, freshly grated (to taste)

1. In a 2 quart saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, about 2 minutes.
3. Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
4. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
5. Do not allow the bechamel sauce to boil.
6. Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
7. Season the sauce with more salt, pepper and nutmeg to taste.
8. The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

unsalted butter, flour, milk, salt, fresh ground white pepper, nutmeg

Taken from www.food.com/recipe/bechamel-sauce-378800 (may not work)