Place Łaciate extra butter in a small pot and melt it over a low heat. Pour the flour on the melted butter – whisk vigorously until the ingredients are combined. Make sure that the products do not start to fry. When the mixture is uniform and smooth, pour in the part of Łaciate milk. Heat the whole thing over low heat, stirring all the time dynamically. Pour in the remaining Łaciate milk slowly and gradually. The sauce will be thickening so remember that you have to mix it all the time until it has a velvety smooth consistency – without any lumps. When the sauce is like a thick cream, season to taste with salt, pepper and a dash of ground nutmeg. Béchamel works great as an accompaniment to casseroles and as a base for other hot sauces for vegetables and meat.