Sweat 40g of finely chopped shallots in 20g of butter until translucent without browning.
Stir in 60g of flour to create a roux, then gradually whisk in 500g of milk to form a thick velouté.
Simmer the velouté gently, skimming impurities from the surface, then season with 5g salt, 1g pepper, and 1g nutmeg.
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