Instructions: 1. In a heavy saucepan, melt the butter* over low heat, until foamy. With a wooden spoon, stir in the flour until a thick paste forms. This is called a "roux."

2. Whisk in the milk until smooth. Stirring occasionally, cook 10 to 12 minutes, until simmering, thick, and smooth. Simmer 2 minutes to "cook out" the flour taste.

3. Season with the salt and freshly ground black pepper.

TIP:
* If you brown the butter slightly after it has melted (dont burn it!), it will add a nutty flavor to the sauce.

Burstein,

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