- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk
- 1/8 teaspoon salt
- Pinch white pepper
- Pinch freshly grated nutmeg
- 1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler
- In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.
- Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.