Ingredients

La Besciamella

In a regular sauce pan put the butter and let it melted slowly, in the mean time in another small pot put the whole milk and bring it to almost the boiling point; in the melted butter sifted the flour in and continuing stirring until the roux will become gold color, add slowly the milk and keep stirring with the wooden spoon until all the milk will be incorporate into the roux, seasoned with sea salt, white ground ground pepper and fresh zest with the micro-plane the teaspoon of nutmeg.