Bechamel

3T butter

3T all purpose flour

2 c milk

¼ t salt

¼ t pepper

¼ t nutmeg

 

1. melt butter in pan until it stops foaming but isn’t brown
2. whisk in flour & cook until “raw” smell/flavor is gone
3. slowly stream in milk
4. when sauce is steamy, but not bubbling, add salt, pepper, & nutmeg