(Français) Preparing the roux: In a saucepan, melt the butter over medium heat.

Add the flour all at once and mix well with a whisk to make a roux (a smooth mixture of butter and flour). Let it cook for 1 to 2 minutes without letting the flour brown.

Adding the milk: Gradually pour the milk into the saucepan, whisking constantly to prevent lumps from forming.

Continue stirring until the mixture thickens and starts to lightly boil.

Seasoning: Add the grated nutmeg, salt, and pepper to taste.

Reduce the heat and let the sauce simmer gently for 5 to 10 minutes, stirring regularly, until the sauce reaches the desired consistency.

Finishing: Remove from heat and serve the sauce hot over vegetables, pasta, or in gratin dishes.