Ingredients
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 cup heavy cream
2 sprigs fresh sage
1/4 cup chopped walnuts
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
Preparation
Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.
