Basic Bechamel Sauce

Melt butter in a large saucepan over medium heat. Once melted stir in the flour until smooth. Continue stirring as the flour cooks to a light golden sandy color about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty 10 to 20 minutes then season with salt and nutmeg.