3 TBSP salted Butter (Use 2 if making creamed corn – the cob scrapes compensate)
1 TBSP minced Garlic
1 TBSP flour
3/4 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp nutmeg – (optional. Works great with spinach and Kale)
Melt butter over medium heat. Add garlic and sautee for about a minute. Add flour and wisk in for about a minute to make paste. Add milk and wisk in. Heat until the sauce thickens wisking occasionally to avoid burning.
(If adding greens to the sauce, you may want to do that step now. Then add the spices and simmer on medium until done.)
Add salt, nutmeg, and black pepper.