The warmer this sauce is, the thinner it will be. If you like a thicker sauce, you can allow it to cool a bit before using it.
1 C ChevreMelt butter over low heat.
Stir in milk, chevre, and nutmeg.
Wisk together until smooth.
Heat just until warm.
Taste and add salt as desired (I usually add about 1/2 teaspoon.)