Ingredients

• 3 tbsp (42 g) unsalted butter
• 3 tbsp (24 g) all-purpose flour
• 2 cups pasteurized camel milk
• 1/8 tsp ground nutmeg, plus another pinch to taste
• 1/2 tsp fine salt, plus more to taste
• 1/8 tsp ground white or black pepper

Method

1. Warm the camel milk in a small saucepan over low heat until warm to the touch, not boiling. Keep it nearby.
2. Melt butter in a separate heavy saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes; keep the roux pale.
3. Take the roux pan off heat. Whisk in about 1/4 cup warm milk until completely smooth, then incorporate the remaining milk in three or four additions, smoothing out each addition before the next.
4. Return to low heat and stir with a whisk or flexible spatula, reaching the corners and bottom, for 7 to 10 minutes until the sauce coats a spoon and no longer tastes floury. It may bubble gently; do not boil vigorously.
5. Stir in nutmeg, salt and pepper. For a thinner pouring sauce, whisk in another tablespoon or two of milk. Remember that it thickens as it cools.
6. Use warm. If holding briefly, cover the surface directly with parchment to limit a skin.