Cream Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 1/2 cups hot milk
• Salt and freshly ground pepper
• A few gratings of nutmeg

1. Melt the butter in a small, heavy pot.
2. Add the flour, and cook over low heat, stirring constantly, for about 3 minutes.
3. Do not let the butter begin to brown.
4. This procedure is known as cooking the roux, to eliminate the uncooked flour taste.
5. Now remove the pan from the heat, and let the bubbling die down.
6. Pour all of the milk in, start whisking furiously, and return to a low heat.
7. Continue to whisk until the sauce thickens.
8. When it does, let it gently simmer another 34 minutes, stirring occasionally.
9. Season with salt (starting with 1/2 teaspoon, then taste), plus several grindings of the pepper mill and a few gratings of nutmeg.
10. Pour what you dont use into 1/2-cup or 1-cup plastic containers, and freeze.
11. Let the sauce come to room temperature slowly, then pour into a small pan and heat slowly, whisking until smooth.

butter, allpurpose, hot milk, salt, nutmeg

Taken from www.epicurious.com/recipes/food/views/cream-sauce-378429 (may not work)