Béchamel sauce is a sauce that originated in Italy, later introduced to France, made from a white roux with flour and butter and milk. Since the 17th century it has been considered one of the mother sauces of French cuisine.
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Freshly ground pepper
½ teaspoon of nutmeg
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks but don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, pepper and nutmeg to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Enjoy it!
(You can find a video about how to prepare this sauce in our IG page @pilarspantry).