Béchamel Sauce

• ¼ lb. (115 g) butter
• ¾ cup (80

Melt butter in a small stock pot or Dutch oven over medium heat. Slowly whisk flour into the butter, and allow to cook gently over low heat for 8 to 10 minutes, being careful not to burn it. Slowly whisk milk into butter/flour mixture. When the mixture thickens and begins to bubble, remove from heat and season with salt, pepper and freshly grated nutmeg.