• 3 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 4 cup whole milk, (warm)
  • a half onion, (optional)
  • 5-6 clove, (optional)
  • 1 bay leaf, (optional)
  • salt, white pepper
  • nutmeg grater, (optional)

Warm the Milk

I highly suggest warming your milk before adding it to the hot roux. For seasoning add a half onion with cloves and bayleaf. Just a few minutes in the microwave will prevent a lot of spurting and splattering on the stovetop when the milk is added to the roux. Plus, the sauce will thicken much faster with warm milk.

Combine Butter and Flour to Make a Roux

A roux — a mixture of equal weights butter and flour — is made by melting butter, whisking in all-purpose flour, and cooking the two together into a clumpy paste. The butter and flour swell as they are cooked and will thicken the milk for this creamy sauce.

Cook the Sauce

Add just a bit of warm milk to the hot roux and whisk to loosen up the butter-flour mixture. This also helps prevent lumps in the finished sauce. Add the rest of the warm milk and whisk, whisk, whisk to combine. Continue to cook the mixture until thick and creamy. Add nutmeg grater for a different taste.