Béchamel Sauce or BesciamellaIngredients: Heat the butter in a sauce pan over medium-low heat until melted. Add the flour and stir until smooth. Turn up the heat to medium and cook the flour until the mixture turns a light, golden sandy color, about 6 to 7 minutes. This will prevent the sauce from having a raw flour taste. Meanwhile, heat the milk in a separate pan until almost to a boil. Slowly add the hot milk to the butter mixture 1 cup at a time, whisking with a wire whisk continuously until very smooth. Quick, continuous whisking will prevent lumps. Bring to a boil. Cook 10 minutes, stirring constantly to prevent scorching, then remove from heat. Season with salt and nutmeg, and keep warm until ready to use.
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