Béchamel Sauce

Instructions

1. 1. Melt the butter in a casserole with nutmeg and salt, infuse for one minute.
2. 2. Add the flour and mix well with a spoon.
3. 3. When mixed, "dry" this roux 30 seconds more on the gas, especially for a cheese soufflé.
4. 4. Add first a little quantity of milk, off the heat to avoid lumps, as it will get solid at the beginning.
5. 5. Add milk little by little until creamy, then put back on heat with the rest of milk, always keep mixing.
6. 6. The béchamel is ready when it thickens.
7. 7. Cover with plastic film if preparing in advance as it crusts quickly.