Bechamel sauce

Bechamel sauce is widely used in French and Italian cuisine. It's called Besciamella in Italy. It is basically a milk sauce thickened with Roux, that is a mix of butter and flour.
 In the restaurants they prepare roux in great quantities and keep it in the fridge, they obviously use it to thicken different sauces.  

INGREDIENTS:
0.6-0.7l milk
50g butter
2,5 tbs flour
salt
nutmeg

1. To prepare Roux melt butter in a sauce pan and when it just starts boiling add flour and mix well, keep cooking till the mix will get a nice golden caramel colour. 

2. Heat the milk apart, but don't boil it to avoid forming of the cream film on it.
3. Add milk to the Roux little by little and stir vigorously with a whisk to remove any crumble.
4. Cook over a medium heat stirring for about 10 minutes, by that time the sauce will thicken. But don't forget stirring well!!!

5. At the end season with the salt to taste and half a teaspoon of grated nutmeg.

6. Pour hot Bechamel into a large bowl and cover it with a plastic film paying attention to adhere the film onto the sauce surface. This will avoid forming of lumps. 
You may refrigerate the sauce for a couple of days.