Directions:
In a small saucepan, combine milk and chicken stock. Bring to a simmer over medium-low heat. Keep warm.
In a heavy medium saucepan, melt butter over low heat. Add flour and cook, stirring, 2-3 minutes without allowing the flour to brown.
Remove pan from heat and whisk in hot milk and stock. Return to low heat and cook, whisking occasionally, 4-5 minutes, until sauce is medium thick. Season with salt, pepper, nutmeg and thyme.