Melt the butter in a small sauce pan then add the flour gradually to prevent the formation of clots, once the mixture is ready pour in gradually the milk (I suggest to heat the milk before pouring) and stir continuously until reaching a smooth cream. Add the salt, the Nutmeg and the pepper powder and bring to boil. Cook the sauce until desired thickness.
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Why buy béchamel sauce from the store when you can make it yourself at home! Take a look at this excellent video to learn the making of this white sauce combined with milk and nutmeg. You may keep it for later use and serve it with variety of dishes.