1. To a medium saucepan over low heat, add the butter. Let it melt.
2. Whisk in the flour until it’s a smooth paste.
3. Cook over low heat, stirring continuously, until it has a nutty aroma and an ivory color, 5-7 minutes. Remove from the heat.
4. While whisking, slowly drizzle in about ¼ cup of the stock. Keep whisking until it is smooth. While continuing to whisk, drizzle in another ¼ cup of the stock, keeping it smooth. Continue to whisk and slowly drizzle in the remaining stock, keeping it smooth the whole time.
5. Set the saucepan over medium-low heat and cook, stirring often, until it just comes to a simmer.
6. Reduce heat to low and cook stirring often until it’s thick enough to nearly coat the back of a spoon, 10-15 minutes.
7. Season to taste with salt and also a tiny bit of white pepper and nutmeg, if using.
8. Strain the sauce through a fine mesh sieve to remove any lumps.

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