Bechamel Sauce

As Nigella says, the most useful of sauces and one we make all the time, probably without realising it.  I made it yesterday for instance, for the pea souffle.

- Melt 15g (1 tablespoon) butter in a pan.
- Stir in 15g (1 1/2 tablespoons) flour and cook for 2-3 mins.
- Gradually whisk in 300ml milk, off the heat - don't add the next bit of milk, until the previous bit is smoothly incorporated.
- Add salt, pepper and nutmeg to taste.

Nigella recommends using "Dove Farm" flour, which i always buy now because its Marni's middle name!