Simple White Sauce
A faster and simpler alternative to bechamel sauce, this white sauce does the job - but lacks the subtlety and sophistication of the real thing.
  1. Over medium heat, completely melt butter in heavy saucepan. Stir in flour and cook, stirring, about one minute. Add milk and salt and whisk until roux is completely dissolved.
  2. Heat, stirring frequently, until sauce is thick and bubbly. Season with several grinds of white pepper and a few scrapes of fresh nutmeg.
Yield: 1 quart