b'MakES aBout 2 cupS Bchamel Sauce3 tablespoons butter3 tablespoons all-purpose flour in a medium-sized saucepan, melt the butter. sprinkle in the flour 3 cups whole milk and stir with a wooden spoon until well blended. cook, stirring, forteaspoon freshly ground black2 to 3 minutes until the mixture is a golden brown. This paste is called pepper, plus more to taste a roux. remove the roux from the heat. teaspoon salt, plus more to taste in a separate medium saucepan, heat the milk, pepper, salt and nutmegteaspoon grated nutmeg until the milk is steaming. return the roux to the heat. slowly pour the steaming milk into the roux, whisking constantly to prevent lumps. continue stirring over medium heat for 3 to 6 minutes. When the mixture thickens, take it off the heat. season with additional salt and pepper to taste.146'