Directions 5 steps | 20 Minutes
In a small pot, heat the whole milk with salt and nutmeg without bringing it to a boil.
Make the roux. In a saucepan over low heat, gently melt the butter.
Add the flour and whisk until combined. Continue to cook the roux (the flour and butter) while constantly whisking until you reach a light golden color.
Turn off the heat and add the heated milk one ladle at a time, while constantly whisking. Once all of the milk is incorporated, turn the heat back to low and cook for 3-4 minutes, or until you reach your desired consistency.
Use immediately or transfer to a bowl and place a piece of plastic wrap directly on top of the besciamella to keep a skin from forming on the surface of the sauce. Enjoy!
Use a good selection of ingredients, especially the butter.