Categories: Sauces 
      Yield: 1 servings 
  
      1 tb Butter*                           1/4 ts Salt 
      1 sm Chopped shallot (about 2 tb)      1/8 ts White pepper 
      2 tb Flour                             1/8 ts Fresh ground nutmeg* 
  1 1/2 c  Warm milk*                      
  
  In a medium sauce pan melt the butter over moderate heat.  Add the shallot 
  and saute, stirring, for 3 minutes.  Lower the heat, add the flour, and 
  cook stirring, 3 minutes more or until the roux is golden and bubbling. 
  Pour in the milk and bring it to a simmer, stirring constantly, for 5 
  minutes or until thickened and smooth.  Add the salt, pepper and nutmeg. 
  The recipe makes a scant 2 cup, but easily doubles if you need more. 
   
  *We substitute unsalted butter (or Weight Watchers low-fat substitute) for 
  Grandma's butter, and use skim milk or 2% lowfat instead of the whole milk 
  she used, with no trouble at all. 
   
        Larry Bibich