Heat the milk in a saucepan until it is hot and small bubbles form at the edge; do not let it boil.

Ingredients

• 500 mlMilk, whole, 3.25% milkfat, with added vitamin D
• 50 gButter, without salt
• 50 gWheat flour, white, all-purpose, unenriched
• 3 gSalt, table
• 0.2 gSpices, nutmeg, ground

Method

1. Heat the milk in a saucepan until it is hot and small bubbles form at the edge; do not let it boil.
2. In another heavy-based saucepan melt the butter over low heat, add the flour all at once and cook, stirring constantly, for 2–3 minutes until the roux foams and smells of biscuits; it must not brown.
3. Take the pan off the heat and add the hot milk in 3–4 portions, whisking until smooth after each one so no lumps form.
4. Return to low heat and bring to the boil, stirring constantly (including the bottom and corners), then simmer gently for 5–6 minutes until the sauce is thick enough to coat a spoon. Season with salt and freshly grated nutmeg. Use at once, or cover the surface with film to stop a skin forming.