To prepare the recipe "Bechamel classic sauce", take butter (good, at least 82.5% fat), milk, wheat flour, salt and nutmeg. The latter may be in the form of a finished powder.
The first step is to heat the milk well - not to a boil, but close to it, the milk should be "well warm."
Melt the butter in a saucepan. It is convenient to use stewpan with non-stick coating, you can also take a pan - it depends on the amount of sauce that you plan to cook.
Now you need to pour a spoon or two of wheat flour into the stewpan directly into the flour and grind it well with the butter.
Constantly stir the mass over low heat.
Gradually add milk and butter. Bechamel sauce will gradually thicken when we introduce all the milk, its density should be like not too fat sour cream - it should drain a medium density trickle.
Now add the grated nutmeg to the end, warm it up again and that's it - our classic bechamel sauce is ready!