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Once the milk has cooled, make the roux. In a small 1-quart saucepan set over medium heat, melt the butter. Once the butter has melted, add the flour to the pan and stir to combine. Cook, stirring constantly, until the roux is light tan in color, about 5 minutes. Add the milk to the pan and whisk to keep any lumps from forming. Bring the milk to a boil, and reduce to a simmer. Season with the salt, pepper and nutmeg and cook until the roux taste has cooked out, about 10 minutes.
Yield: about 2 cups
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.