Béchamel Sauce

Melt the butter over low heat. Once it has completely melted, gradually add the flour.

Stir until a smooth, uniform roux forms and the ingredients are fully combined.

Slowly pour in the previously warmed milk in a thin stream, stirring continuously to prevent lumps from forming.

Continue stirring until the sauce thickens. Add salt and freshly grated nutmeg, then cook the béchamel until it reaches a boil.

Once boiling, continue cooking until it reaches your preferred consistency. Generally, béchamel should be thick when used for fillings and more fluid when used as a sauce or topping.

When not using the sauce immediately, or when storing leftovers, transfer the béchamel to a bowl and cover it with plastic wrap pressed directly against the surface to prevent a skin from forming. Let it cool, then transfer it to an airtight container. Store it in the refrigerator for up to about 3 days or freeze it for up to about 1 month. To restore its creamy texture, whisk it again with an electric mixer, adding a little milk as needed to make it more fluid.