A few gratings of fresh nutmeg3-4 scrapes, or to taste
Kosher saltto taste
Instructions
Melt the butter in a large saucepot, when it’s melted, add the flour and cook until combined with the butter, whisking.
Add the milk, a little at a time, whisking between each addition.
Add the parmesean, nutmeg, and salt to taste-about ¼ teaspoon. If the sauce is lumpy, puree it in a blender. Transfer to a container, pressing cling film onto the surface to prevent it forming a skin, cool and refrigerate.