Besciamella

Direction

1. Heat the milk in a saucepan
2. Melt the butter separately in another saucepan over low heat
3. Turn off the heat and add the sifted flour a little at a time, stirring constantly with a whisk to avoid the formation of lumps.
4. Put the butter and flour mixture back on low heat, and stir until golden.
5. Flavor the milk with nutmeg and salt, then pour it a little at a time into the butter and flour mixture
6. Mix everything vigorously with the whisk
7. Cook 5-6 minutes over low heat, continuing to stir until the sauce thickens and it starts to boil. Your béchamel is ready, transfer it to a bowl and let it cool.