Salsa Di Balsamella - Bechamel Cream Sauce

4 tb Butter

4 tb Flour

2 c Milk; heated

Salt Cayenne pepper; a pinch Nutmeg; a pinch Over low heat, melt the butter into a saucepan, making sure it does not brown. Add the flour and mix thoroughly. Add the warm milk slowly, stirring constantly, until the sauce is thick and creamy. Stir in the seasonings. Makes 2 cups/470 ml From Chef Pasquale Carpino's Gourmet Italian Cooking Source: Gourmet Italian Cooking