Servings: 4 cups

Ingredients

• 4 tbsp butter
• 6 tbsp flour
• 4 cups milk, boiled
• ½ tsp salt
• Salt & white pepper to taste
• Pinch of nutmeg
• Pinch of cayenne

Directions

• Make a roux
  • Break up the butter and melt in a warm pan
  • Whisk in flour. Maintain slightly more flour (3 to 2 ratio) if you wish to adjust amount
  • Cook long enough for the raw flavor of the flour to be gone (2-3 minutes)
  • Keep stirring
  • Do not brown
  • Should have a sandy texture when done
• Remove the roux from the heat and cool to room temperature
• Boil the milk and ½ tsp salt
• Slowly whisk the hot milk in to the roux over high heat
  • Break up lumps as you go
  • Sauce should hover between liquid and solid
• Whisk in salt, white pepper, cayenne, and nutmeg

Chef’s Notes

Will keep in fridge for up to a week.