Ingredients Edit

Blended mixture Edit

Directions Edit

  1. Blend all blended ingredients in a blender except for the nutmeg and white pepper until very smooth (a minute or so).
  2. Melt the margarine in a medium, heavy saucepan over medium-high heat, whisking in the flour to get a roux but before it starts to change color.
  3. Scrape the roux into the blender and blend to mix for a few seconds.
  4. Pour the mixture back into the saucepan and stir over medium-high heat until it thickens and boils.
  5. Simmer on low for a few minutes, whisking in nutmeg and white pepper.
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