melt the butter in a saucepan over a low heat. remove the pan from the heat and stir in the flour to make a smooth, soft paste called roux.

add about 1/4 of the milk and mix it in well, using a whisk. when smooth, mix in the remaining milk.

set the pan over a moderately high heat and bring gradually to a boil, whisking constantly.

when the sauce bubbles and starts to thicken, reduce the heat to very low and simmer the sauce gently for 5-10 minutes, whisking well from time to time. add the grated nutmeg and season the sauce with salt and pepper. serve the sauce hot.

WHITE SAUCE VARIATIONS

for Thin White Sauce to serve with meat or to use as a base for cream soups: use 30g butter and 30g plain (all-purpose) flour.

for Thick White Sauce to use as a soufflé base: use 55g butter and 55g flour.

for Blond Sauce: add the flour to the melted butter and cook, stirring constantly, for 1-2 minutes our until the roux is a pale beige colour. heat the liquid and it to the roux. bring to a boil, whisking, and simmer for 3-5 minutes.

for Velouté Sauce: cook the roux, whisking it, until it its lightly browned and smells nutty. use hot chicken or fish stock, or a mixture of stock and wine, instead if milk.

for Béchamel Sauce: heat the milk with a slice of onion, 1 bay leaf and a few black peppercorns. remove from the heat, cover and after 20 mins strain before adding to the roux.

for Cream Sauce: substitute cream fire some of the milk.

for Cheese Sauce: stir 115-225g grated cheese and 5-10ml spicy brown mustard into white, blond or béchamel sauce; add a pinch of cayenne pepper instead of nutmeg. use a flavorful cheese that melts easily.