Bechamel Sauce

Ingredients
2 Tablespoons unsalted butter
1.5 Tablespoons flour
1 cup milk or half and half
salt and pepper to taste
Pinch of mace or freshly grated nutmeg.

Process:

1. In a saucepan melt butter over low heat.
   
2. Stir in flour and cook roux, stirring for 3 to 5 minutes. Do not let brown.
   
3. Slowly stir in milk. Cook, stirring with wire whisk until sauce is thick and smooth.
   
4. Season with salt, pepper, and mace/nutmeg.
   
5. Remove from heat and keep warm until ready to use. The sauce can be made 1 day ahead and be refrigerated, covered. Reheat over low heat.