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Heat the butter in a medium saucepan, over medium-low heat
until melted.
Slowly add the flour and stir until smooth.
Over medium heat, cook about 6 to 7 minutes or until the mixture
turns a light, golden sandy
color.
Heat the milk in a separate pan until just about to boil.
Add the hot milk to the butter mixture 1 cup at a time, whisking
continuously until very smooth.
Bring it to a boil.
Cook 10 minutes, stirring constantly, then remove from heat.
Season with salt and nutmeg, and set aside until ready to use.
Any leftover of this sauce freezes well.
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