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In a saucepan, heat up milk and bring to a gentle simmer.ur. |
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In another saucepan, melt butter and immediately add flour. |
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Lower heat and mix until butter has absorbed all the flour and the consistency is that of a thick dough. Make sure butter/flour mixture do not burn or brown. |
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Remove from heat and whisk a couple ladles of heated milk into butter/flour mixture. |
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Whisk until flour has absorbed all of the milk. |
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Place saucepan back on the burner and whisk in the remainder of the milk on medium heat. |
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Continue whisking until sauce thickens and becomes a creamy velvety consistency. |
