Yields: 1 ½ quarts sauce
Method:
Melt butter in deep saucepan.
Reduce heat to low, and mix in flour.
Add nutmeg.
Remove from heat and slowly add milk.
Return to heat and bring to a boil, mixing continuously.
When desired consistency is reached, season with salt and pepper.
Turn off heat, and let the sauce rest for 30 minutes.
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