Besciamella - Bechamel Sauce

Method

1. I

   Heat the milk on low heat making sure that it doesn't boil.

2. II

   In another small saucepan melt the butter. (Be carefull: do not let it brown.).

3. III

   Slowly add the sifted flour, stirring with a whisk. Cook it for a few minutes, stirring constantly, always being carefull don't let it brown or crispy.

4. IV

   That's the "roux", as the French call it.

5. V

   Now remove it from the heat, slowly add the hot milk, stirring with a wooden spoon.

6. VI

   Put the saucepan on medium heat, until it boils, add a pinch of salt and a pinch of nutmeg. Then simmer for 15 minutes while covered, or until the sauce doesn't look thick, stirring from time to time.

7. VII

   Your Bechamel Sauce is ready!