Basic White Sauce

Melt the margarine in a small saucepan and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth ‘roux’ (see notes below).

Remove the pan from the heat and allow to cool slightly.

Gradually pour in the milk, whisking constantly.

Return the pan to the heat and bring to the boil, still stirring or whisking.

Reduce the heat and simmer the white sauce gently for 2 minutes, stirring occasionally, until it is smooth and thick.

Add nutmeg and season with pepper.