Prep 2 mins
Cook 10 mins
More or less milk will produce a thinner or thicker sauce. Keep warm, if necessary, in top of double boiler over simmering water, but do not cover because the steam will thin the sauce.
- Warm milk in a saucepan over low heat. In a separate heavy-based saucepan, melt butter. Add flour all at once and cook until bubbly.
- Whisking constantly, gradually add milk.
- Continue whisking until sauce thickens; cook 2 to 3 minutes over low heat, stirring constantly, until the consistency is rich and creamy. Season with salt and white pepper.
- Serve hot with lightly-cooked vegetables or use as a base for other sauces.
I love this. It was just like my mom use to make. Thanks so much.