Béchamel or White Sauce

• 3 tablespoons (50 g) butter
• 2 tablespoons (20

Melt the butter in a medium-size saucepan (enameled cast iron is excellent). Add the flour and stir until smooth over low heat; the flour should not brown. Pour in all of the cold milk at once, then bring to a boil, stirring constantly.

Lower the heat and cook at a gentle boil for 8 minutes, stirring occasionally, then add the cream, a little nutmeg, salt, pepper, and the lemon juice (i