Bechamel Sauce

In a medium, heavy bottomed sauce pan melt butter over medium heat. Add flour and wisk until smooth. This is your "roux".

Continue cooking roux, wisking constantly, until it is a light golden/sandy color. Usually about 6-7 minutes.

Add milk to roux 1 cup at a time. Wisking continuously through each addition until completely smooth. Bring sauce to a boil. Cook 10 minutes wisking constantly to prevent scorching, sticking, or clumping.

Remove from heat. Stir in 1 tsp salt, pepper, and nutmeg. Taste and add additional salt as desired up to 2 tsp. Set aside until ready for use.

Leftovers can be stored in an airtight container for a couple days. I've never tried freezing it so not sure if it freezes well or not.