Béchamel sauce

Béchamel sauce (for 4-6 people)
50 cl (500 g) fresh whole milk
40g butter
40 g of sifted T55 flour
nutmeg, salt and freshly ground pepper

Preparation :
Make a white redhead
Pour in the cold milk
Cook over medium heat for around 10 minutes
Don't stop whisking during cooking.
Season and add a little nutmeg.