In a medium-sized saucepan, place the butter over medium heat. Watch as it melts, releasing a nutty aroma that fills your kitchen. Once melted, it's time to whisk in the flour, creating that essential roux.

Continue whisking the butter and flour together for about 2–3 minutes. You want a blonde color; it shouldn't be dark. This step is crucial to eliminate any raw flour taste while providing depth to the final sauce.

Now, it’s time to add the milk. Gradually pour the warm milk into the roux while whisking vigorously. Step back and appreciate the way the mixture transforms as the milk is absorbed.

Increase the heat slightly and cook the mixture while constantly stirring. You want to bring it to a gentle simmer. As it heats, the sauce will begin to thicken. Remember, whisking is your best friend here.

Once your béchamel reaches the desired thickness, it's time to season. Stir in garlic powder, salt, white pepper, and nutmeg. Adjust to your liking. A little taste test can go a long way here; it’s the moment where your béchamel becomes uniquely yours.

You can opt to use the béchamel immediately or store it. If saving for later, cover the surface with plastic wrap to prevent a skin from forming. Don’t worry; we’ll revisit it soon!