Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup grated Gruyère cheese (or Emmental)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. In a medium saucepan over medium heat, melt the butter until frothy, avoiding browning.
  2. Add the flour to the melted butter, whisking continuously for about 1 minute to form a roux; it should be pale and bubbly.
  3. Gradually whisk in the milk, stirring constantly to avoid lumps, until the mixture becomes smooth.
  4. Keep stirring until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
  5. Remove from heat and stir in the grated cheese until fully melted and combined.
  6. Add nutmeg, salt, and pepper to taste. Adjust seasoning as necessary.
  7. Use immediately, or let cool and refrigerate for later use.