Bechamel Sauce

1. Process, 2. Add the milk in a small saucepan and bring to simmer. 3. In a large sauce pan over medium heat add the butter and let it melts. Add the flour and stir until the flour is incorporated in the butter, cook for a couple minutes or util there are no lumps. 4. Slowly add the warm milk while whisking and cook for a few minutes or until the milk has thickened, stirring the whole time. 5. Season with a touch of fresh grated nutmeg and salt and white pepper to taste. 6. Turn off the heat and place it in a large bowl. Place a piece of plastic wrap directly over the cream sauce to keep a skin from forming. Refrigerate until ready to use. Yield: Makes 4 Cups