Cooking Directions
In a saucepan over low heat, melt the butter, slowly add the flour and stir, making a roux. Cook roux for 1-2 minutes, or until the mixture becomes frothy and a mass of bubbles. Remove from the heat.
Add the milk to the roux while whisking well. Return the saucepan to the heat and bring the mixture to a boil.
Season with salt, cayenne pepper and nutmeg. Cool for 15 minutes, stirring often.
Strain the sauce through a fine chinois. Dot the surface of the sauce with the butter to prevent a skin from forming - the French term for this is tamponner.
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