Bechamel Sauce (White Sauce)

My final recipe for second week under condiments is a basic sauce from french cuisine. Bechamel sauce is a basic sauce which also known as a white sauce. It is also used as a basic sauce for other sauces and many dishes. Not only as a basic sauce you can use this as a spread or as a dip. I enjoy this creamy sauce simply with garlic bread and some vegetable cubes...
So let's check my favorite Bechamel sauce recipe...
INGREDIENTS:---
Butter   ---  5 tab sp
All purpose flour  ---   4 tab sp
Milk   ----  4 cups boil and bring it to room temperature 
Freshly ground netmeg ---  1/2 tea sp
Freshly ground pepper  ---  1/2 tea sp
Salt to taste
METHOD:--
1. In a sauce pan melt butter in medium low heat.
2. Add flour and keep stirring till it turn to smooth but take care the roux should not change the color because it is a white sauce, so keep the heat low and keep whisking.
3. After the roux turn in to a creamy texture, now add milk gradually and keep stirring and cook the sauce till thickened and smooth. 
4. This will take 10 minutes time after 10 minutes switch off the heat and season with salt, ground pepper and netmeg.
Now your Bechamel sauce(white sauce) is ready to use...

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