The easiest bechamel sauce

The trick is in the trick.
The bechamel sauce is just few ingredients but has to be prepared with some finesse.
If you haven't made it yet this is a good way to start. If you have made it before, here are some tricks to perfect it.

Ingredients:

• butter
• flour
• milk
• nutmeg
• Parmesan cheese

The last two ingredients are just an addition to the basic trio that makes this sauce unique. I left out the measurement on purpose because it is all in the feeling or in texture so to say. The process is simple.

Preparation:

1. melt the butter on the medium heat
2. add flower two by two spoons and whisk it. Keep adding flour until you get consistent mixture that is sand like and thick.
   
3. Reduce the heat and with continuous whisking add milk little by little. Once you start adding milk there is no going back, so forget about adding flour. You will get lumps if you do that.
4. When you get smooth and creamy mixture then you have two choices. Just leave it be, or go to the next step.
   
5. Add nutmeg to spice it up a little.
6. Add a little more milk just so it is less dens and then add Parmesan cheese to give it something extra.
   

The use of Parmesan cheese in bechamel i discovered in Greece where they traditionally use it in musaka recipes. For more on that topic stay tuned.