Place all the ingredients in a pot over low heat. Leave it to simmer for 10 minutes. Stir every once in a while so the milk doesn't stick to the bottom and burn.

Pass the contents through a colander and keep the milk.

Melt the butter over medium heat and add the flour.

Let the mix cook for 1 minute, mixing constantly with a whisk. This mix is called "roux" (pronounced "roo") in french.

Remove the pot from the heat and add a drizzle of milk. Whisk together. You'll notice a dough-like mix will form at first

Add all the milk one drizzle at a time, mixing in between. When the mix is thin enough, add the rest of the milk in one go. Finish by adding a bit of nutmeg.

Return the mix to medium heat and let it come to a boil. While this happens mix constantly with your whisk.

From the moment it breaks into a boil, let it cook for a minute. Remove the bechamel sauce from the heat.

Add salt and pepper to taste.