Ingredients
Method
- Whisk the butter and flour over medium heat for 2 minutes until the roux is pale blond and smells nutty.
- Pour in the warm milk slowly, whisking steadily until smooth and no flour streaks remain.
- Simmer, whisking often, until the sauce coats a spoon, about 5 to 7 minutes. Off the heat, stir in the salt and nutmeg.
Notes
For a thinner sauce that pours easily, add a few tablespoons of warm milk at the end and whisk to combine. The sauce tightens as it sits, so if you make it ahead, reheat with a splash of milk.