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Béchamel sauce (pronounced [be.ʃa.'mɛl] or [beɪ.ʃə.'mel]), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Prepare the pale roux:
1 cup butter
1 cup flour

1.  Melt butter in a saucepan
2. Add the flour, stirring continuously over medium heat
3. Lower flame until roux is the desired color.

1 liter fresh milk 
¼ cup pale roux 
½  tsp ground white pepper
½ salt
½ tsp nutmeg 

1. Simmer fresh milk.
2. Add roux to thicken sauce
3. Add white pepper, salt and nutmeg.
4. Stir to avoid lumps.