Classic Creamy Bechamel Sauce

1.In a medium saucepan, melt the butter over medium heat until it is foamy but not browned.

2.Add the flour to the melted butter, whisking continuously for about 1-2 minutes to create a roux. The mixture should be smooth and bubbly but not browned.

3.Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue to whisk until the mixture is smooth and begins to thicken, about 5-7 minutes.

4.Once the sauce has thickened to your desired consistency, reduce the heat to low and stir in the nutmeg, salt, and white pepper. Adjust seasoning to taste.

5.Remove from heat and use immediately, or cover with plastic wrap directly on the surface of the sauce to prevent a skin from forming if you plan to use it later.