|4 tablespoons sweet butter||1 cups whole milk|
|cup all-purpose flour||Freshly ground black pepper|
Put the butter in a small pan and melt over gentle heat. You don’t want to overheat the butter or let it brown, as this will affect the color and flavor of the sauce.
As soon as the butter has melted, add the flour and cook the mixture over medium heat for 1 minute, stirring constantly with a wooden spoon to make a smooth glossy paste – this is your roux.
Take off the heat, add about 4 tablespoons of the milk, and stir until the milk is completely mixed in. The mixture will go very thick, so stir until it is smooth.
Put back on low heat, add a little more milk, and stir again. Continue to add milk a little at a time until you have added half the milk.
Swap your wooden spoon for a whisk and continue to add the rest of the milk. You can add more at a time now, as long as you keep whisking to help prevent the sauce from growing lumpy.
Keep the pan on low heat and let the sauce cook very gently for 3-4 minutes, stirring constantly. The sauce will continue to thicken as it cooks. You’ll know it’s ready when the sauce is thick enough to coat the back of your wooden spoon.
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