Besciamella

Preparation - Medium
For lasagna, etc.

2 T unsalted butter
3 T flour
1 1/2 cups milk heated
1/8 t nutmeg
salt and freshly ground white pepper

Heat milk the milk in a saucepan or in the microwave and keep hot.
Melt the butter in a saucepan over very low heat till just bubbling.
Remove from heat making sure butter does not turn brown or burn.
Add the 1 tablespoon of flour, stirring constantly with a wooden spoon till smooth then add the rest of the flour and stir till smooth.
Return to medium heat and add 1/4 cup of milk at a time. When milk is absorbed by the butter-flour mixture, add a little more increasing quantities as you go along.
Add nutmeg, salt and pepper to taste and continue stirring with the sauce at a slow bubble till sauce has the consistency of heavy cream.
Remove from heat.