In a medium sauce pan on low heat, add the butter and let it melt.

Slowly add the flour bit by bit. Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes.

Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened.

When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well.

Lastly, season to taste with salt and pepper. Give it a final good stir and take off the heat. Use for to Italian dishes like lasagne or creamy pasta. This recipe can also be adapted to make white cheese sauce.