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3 cups whole milk
1 stick unsalted butter
½ cup all-purpose flour
1/8 tsp ground nutmeg
Salt and pepper
Place whole milk in a large saucepan and heat gently over low heat, turn off burner and keep warm.
In another large saucepan, melt butter. Next add flour and whisk constantly, cooking over medium heat until you can no longer smell the flour (about 2 minutes). You do not want to brown this roux, keep it colorless.
Add the hot milk slowly into the roux and whisk constantly. Bring to a boil; the sauce will thicken rather quickly. Add salt, pepper, and nutmeg.
Enjoy! Serve in betweenlasagnalayers, or add a bit of parmesan and use an alfredo sauce!
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