Béchamel Sauce (White Sauce)

---
Béchamel Sauce (White Sauce)
---
#A butter |50|g|
#A plain flour |50|g|
#A whole milk |600|ml| $ warm
#A salt
#A white pepper
#A nutmeg |pinch||

1.^A Melt butter in a heavy saucepan over medium heat. Do not let it brown.
2.^A Add flour all at once and stir vigorously with a wooden spoon. Cook the roux for 2 minutes, stirring constantly, until it smells biscuity.
3.^A Remove from heat. Add the warm milk a little at a time, whisking constantly after each addition to prevent lumps.
4.^A Return to medium heat and cook, stirring constantly, until the sauce thickens and comes to a gentle boil. Cook for a further 2 minutes.
5.^A Season with salt, white pepper and a pinch of nutmeg.
> Use immediately or press cling film onto the surface to prevent a skin forming.