Béchamel sauce also known as white sauce is one of the mother sauces of French cuisine. Despite being French ordinated, this sauce is used worldwide to make delicious recipes. The very basic ingredients for this sauce are roux (butter and flour) and milk, can be tailored using flavored ingredients required for different recipes.
Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and roast, stirring constantly, until you get a nice aroma and the paste bubbles a bit around 2 minutes. Don't let it brown or burnt.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
Add salt, nutmeg powder, pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.