Béchamel sauce with grated nutmeg

In a medium saucepan heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture gets a light, golden sandy color, about 5 to 6 minutes. Heat the milk in a separate pan until it’s just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook for 6-7 minutes, stirring constantly, and then remove from heat. Season with salt and nutmeg, and set aside until ready to use. If you are not going to use the béchamel immediately, transfer it to a bowl and place plastic wrap directly onto the surface, to prevent forming a skin on top. Leave a bit of space around the edges for the steam to escape while it cools.