Béchamel Sauce

5 Tbsps. unsalted butter ¼ cup flour 1 qt. milk ¼ tsp. salt ¼ tsp. grated nutmeg Melt butter in large saucepan over medium heat. Add flour and whisk into melted butter until smooth. Cook and stir until flour turns a light golden, sandy color, about 7 minutes. Increase heat to medium high and slowly whisk in milk until thickened by the roux. Be careful though, if you aren’t paying attention, on high heat, the milk will boil out of the pan. If needed, reduce heat from high slightly. Once thickened, bring to a gentle simmer, then reduce heat to medium-low and continue simmering until flour has softened and no longer gritty, 15-20 minutes. We used this on a shrimp pasta. Taste and adjust flavor as desired. So delicious!