Bechamel Sauce
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Instructions
To prepare the bchamel sauce, melt the butter into a small saucepan (1), add the sifted flour (2) and cook everything for a few minutes, stirring constantly and preventing it from browning or sticking. What you've just obtained is called roux by the French (3); now remove the small saucepan from the heat and add the hot milk to the roux (4), stirring everything with a wooden spoon (5).
Then put the pan on the heat again, let it simmer on a low flame until the sauce comes to a boil and add a pinch of salt and a pinch of nutmeg. Cover the pan with a lid and let the bchamel sauce simmer, always on a low flame, for 15 minutes, or long enough to let the sauce thicken, stirring occasionally.
