Béchamel Sauce

Recipe by Fabio Viviani
Yields: 1 ½ quarts sauce
Ingredients:
1 stick (4 oz.) butter

2 oz. all-purpose flour

1 tsp. nutmeg
1 quart milk
salt and pepper to taste
Method:
Melt butter in deep saucepan.
Reduce heat to low, and mix in flour.

Add nutmeg.

Remove from heat and slowly add milk.
Return to heat and bring to a boil, mixing continuously.
When desired consistency is reached, season with salt and pepper.
Turn off heat, and let the sauce rest for 30 minutes.