Add a knob of butter to a saucepan, making sure the pan is not too hot. When the butter has melted add the flour; there should be an equal ratio of flour to butter. Mix with a wooden spoon and cook for a couple of minutes until thick and combined, this is called a roux.
Then add the milk, a little bit at a time, using a whisk to mix the milk into the roux. Keep adding the milk until you get the desired consistency, the sauce should be thick enough to coat the back of a spoon. Season the sauce with pepper and nutmeg.
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