Ingredients

• 4 tablespoon unsalted butter
• 4 tablespoon all-purpose flour
• 2 cup whole milk, warmed
• 0.125 teaspoon salt
• 0.063 teaspoon white pepper
• 0.063 teaspoon nutmeg, freshly grated

Steps

1. Warm the milk in a separate saucepan or microwave until steaming but not boiling. This ensures a smooth sauce without lumps.
2. Melt the butter in a heavy-bottomed saucepan over medium heat, stirring gently until it foams and becomes fragrant.
3. Add the flour all at once, stirring constantly with a wooden spoon to combine with the butter, creating a smooth paste (roux). Continue stirring for 1-2 minutes, allowing the flour to cook gently without browning.
4. Slowly pour the warm milk into the roux while whisking continuously and vigorously to prevent lumps from forming. Work in stages if needed, whisking after each addition.
5. Continue cooking over medium heat, stirring constantly with a whisk or wooden spoon, for 8-10 minutes until the sauce thickens and coats the back of a spoon.
6. Remove from heat and season with a pinch of salt, white pepper, and a small grating of fresh nutmeg. Stir well to incorporate the seasonings.
7. If the sauce is slightly too thick, thin it with a small amount of warm milk whisked in gradually. Use immediately or press plastic wrap directly onto the surface to prevent a skin from forming if storing.