Measure out all the ingredients before starting, as the sauce comes together quickly.

In a medium saucepan, melt the butter over medium heat.

Be careful not to let it brown.

Once the butter is melted, add the flour.

Whisk continuously to create a smooth paste (roux).

Cook for 1-2 minutes to remove the raw taste of the flour, but do not let it brown.

Gradually pour in the milk while whisking constantly to avoid lumps.

Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer over medium heat, stirring frequently.

Allow it to simmer until it thickens, usually 5-10 minutes.

Season the sauce with salt, white pepper, and a pinch of nutmeg if desired.

Adjust the seasonings to taste.

Once the sauce has reached the desired consistency, remove it from heat.

It should coat the back of a spoon.

Use the Béchamel sauce immediately in your recipe or let it cool if preparing in advance.

If it thickens upon cooling, you can gently reheat it and add a bit more milk to reach the desired consistency.