Ingredients

- 50g of butter

- 500ml of milk

- 50g of flour

- ground nutmeg

- salt

Measure 500ml of milk. In a pot at medium heat, melt 50g of butter. Weigh 50g of flour and add to it a pinch of salt.

Once the butter is melted (but not boiling!) add the flour (better if sifted) and stir quickly.

You should obtain a dense and golden creme. Cook it for few min. Now take the pot out of the heat and add the milk little by little, stiring the flour-butter mixture.

Put the pot on medium-low heat. Add nutmeg and bring it to boil. Cook for about 15 to 20 min, costantly stiring, until the sauce gets the consistency you want. The longer you will cook the harder it will be.

Turn off the heat and let it rest. Your Béchamel sauce is ready to use!