January 7, 2017
Heat the milk. This can be done either on the stovetop or in the microwave.
Make a roux. Melt the butter over low-medium heat in a thick-bottomed saucepan. Add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour.
Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously.
Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk.
Cook for 5 minutes until sauce is thick enough to coat the back of a spoon.
Season with salt and white pepper.
4 tablespoons butter
4 tablespoons flour
2 cups milk
salt and white pepper