Enriched Bechamel Sauce

• 2 tablespoons butter, unsalted
• 2 tablespoons flour, all-purpose
• 1 cup milk hot
• 1 x salt to taste
• 1 x white pepper to taste
• 1 pinch nutmeg optional
• 3 tablespoons butter, unsalted for finishing, up to this amount

1. Melt the butter in a saucepan over medium heat.
2. Do not let it brown.
3. Add flour and stir until mixture is well blended and bubbling.
4. Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.
5. Simmer, stirring frequently, over very low heat for 5 minutes.
6. Season to taste with salt, white pepper and a pinch of nutmeg (optional).
7. Just before serving, remove the sauce from the heat.
8. Stir in 1/2 tablespoon of the finishing butter at a time.
9. Make certain that the butter has been absorbed by the sauce before adding the next 1/2 tablespoon of finishing butter.
10. Server immediately spoon on the food or serve separately.

butter, flour, milk, salt, white pepper, nutmeg, butter

Taken from recipeland.com/recipe/v/enriched-bechamel-sauce-53538 (may not work)