melt butter in a medium saucepan over low heat.
Add flour and stir until smooth and golden, about
3 minutes. This should be a blonde roux when
completed. Raise heat to medium and whisk in milk.
Heat until smooth, approx 5 minutes. Add chicken
broth and boil additional 10 minutes until mixture
is thick and smooth. Add salt and nutmeg and
remove from heat.
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