WHISKAFFAIR'S
Heat butter in a pan over medium heat.
Once the butter has melted, add all-purpose flour and stir using a silicone spatula to form a smooth glossy paste. This paste is called a roux.
Cook for 1-2 minutes or until the roux is light golden in color, stirring continuously.
Switch off the heat. Now VERY SLOWLY, pour the hot milk into the pan and keep whisking continuously with a wire whisk using the other hand. Whisk vigorously until smooth.
Switch on the heat to low. Add salt, black pepper, and nutmeg powder and mix well.
Cook the sauce until it starts to coat the back of the spatula, stirring continuously.
Remove the pan from heat and cover it with cling film to avoid the formation of skin over the sauce. Once the sauce has cooled, store it in an airtight container in the refrigerator for up to 5 days. Use as desired.