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Melt butter in a heavy-bottomed saucepan.
Add flour and stir until mixture is well blended.
Remove from heat and gradually add hot milk, stirring constantly until mixture comes to a boil and thickens.
Season with nutmeg, salt and pepper.
To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
Optional: Stir ½ cup parmesan cheese during the last 2 minutes of cooking.
For a lighter sauce stir an extra ¼ cup milk.
Yields 1 cup
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