Cream Sauce

Directions

1. 1
   Melt the butter in a small, heavy pot.
2. 2
   Add the flour, and cook over low heat, stirring constantly, for about 3 minutes.
3. 3
   Do not let the butter begin to brown.
4. 4
   This procedure is known as cooking the roux, to eliminate the uncooked flour taste.
5. 5
   Now remove the pan from the heat, and let the bubbling die down.
6. 6
   Pour all of the milk in, start whisking furiously, and return to a low heat.
7. 7
   Continue to whisk until the sauce thickens.
8. 8
   When it does, let it gently simmer another 34 minutes, stirring occasionally.
9. 9
   Season with salt (starting with 1/2 teaspoon, then taste), plus several grindings of the pepper mill and a few gratings of nutmeg.
10. 10
    Pour what you dont use into 1/2-cup or 1-cup plastic containers, and freeze.
11. 11
    Let the sauce come to room temperature slowly, then pour into a small pan and heat slowly, whisking until smooth.