1. Melt the butter in a heavy bottom sauce pot over medium heat
2. Whisk or stir in the flour to make a roux and cook for 2-4 minutes until the foam begins to subside, without burning or adding color to the mix
3. Stir in the milk and bring to a boil, then lower the heat to warm
4. It’s ready when it coats the back of a spoon
5. Stir in the nutmeg, then the salt and pepper to taste
6. Put a few dots of butter on top to prevent a film from forming until ready to use

And just one more thing…

If you are breaking new ground with a recipe of your own, bechamel is the perfect sauce to experiment with!