Making a bechamel

this is how I prepare my bechamel and I am sure it is not the only way but this is what I do.
You will need:
  A sauce pan
  A sifter for flour
  A set of measuring spoons
  A a spoon, whisk, roux spoon or something to stir the pot with
Ingredients are butter, flour, heavy whipping cream, garlic, salt, pepper and nutmeg

I start with melting about 4 Tablespoons of butter or about half a stick in a sauce pan on the stove over a medium to low heat.

As the butter is melting I add salt and pepper, I like a lot so I put a lot, you know what you like so use your own judgement here.

I also add about a Tablespoon of chopped garlic with the salt and pepper letting it fry but being careful not to burn it.

When the garlic has fried for just a couple of minutes and you can smell the aroma of the garlic, it's time to sift in some flour. I sift about 3 Tablespoons more or less into the melted butter and garlic while stirring constantly to prevent lumps and make sure it is well mixed.

I add heavy whipping cream next. I always have my cream sitting out to warm up so I am not adding cold cream to the hot pan. I use a half pint of cream and stir it in very slowly. I bring this just to a boil and back the heat down while I stir in a teaspoon of nutmeg.

I continue stirring as the sauce thickens for a few minutes and taste to check my salt and pepper again.

Photo from meals.com