Béchamel sauce

Directions

• Use a deep pan to melt the butter over low-medium heat.
• Add the flour whisking continuously to make a paste and add warmed milk in a steady stream.
• Keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir.
• Remove the pan from the stove and stir in the salt, pepper, a pinch of nutmeg and the grated cheese. Whisk really quickly, season with salt to taste and set aside while you assemble the dish.