Basic white sauce
To make the béchamel, heat a saucepan over medium heat and melt the butter. Once melted, add the flour to create a roux and stir until smooth. Cook for about 6 to 7 minutes, stirring frequently, until it turns a light-golden brown.
Meanwhile, in a separate pot or in the microwave, heat the milk to just under a boil.
Once the mixture has browned and the milk has heated, add the milk to the roux, about one cup at a time. Whisk constantly, until very smooth, bringing it back to a boil each time. Once all of the milk has been incorporated and the mixture has come back up to a gentle boil, turn the heat to low and let cook for about 10 minutes. Stir occasionally. The sauce should nicely coat the back of a spoon.
Once done, remove from the heat and season with the salt and if using in an Italian dish, freshly-grated nutmeg.
Transfer to a bowl and place plastic wrap directly onto the surface, to prevent a skin from forming. Leave a bit of space around the edges for the steam to escape while it cools.
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daveseats.com/recipes/bechamel-sauce/
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