Recipes

In a small sauce pot bring milk to a simmer.  Meanwhile, melt the butter in another larger sauce pan over medium heat.  When the butter bubbles, add the flour and stir with a wooden spoon to form a roux.  The mixture should be the consistency of wet sand.  If it is too loose add more flour, if it is too thick, add more butter.  Cook for 1-2 minutes to remove the raw flour taste.  Using a wire whisk, whisk the simmering milk into the roux, making sure to smooth out all the flour lumps.  Bring the mixture to a boil, whisking frequently and making sure to scrape the corners and bottom of the pan to prevent scorching.  Reduce to a simmer and continue to whisk until the sauce thickens to nappé.  Season with salt and pepper and a pinch of nutmeg.