Whole wheat béchamel sauce

Chop the garlic very small and put it in a saucepan with the oil. When it starts to brown, add the flour (previously mixed to avoid lumps). Stir with a whisk for a couple of minutes to toast the flour a little.

Add the milk all at once and stirring constantly with the whisk. Keep stirring until it starts to boil, which is when it begins to thicken.

After boiling for 1 or 2 minutes, turn off the heat and, stirring constantly, add the salt, nutmeg and pepper. When it has thickened completely, serve.