1stickbutter,salted or unsalted (See Recipe Notes)
2cupsmilk2% or whole (See Recipe Notes)
salt and pepper (to taste)
Instructions
In a medium saucepan on low heat, melt butter
1 stick butter
Sprinkle in flour and whisk until smooth
½ cup flour
Remove pan from heat and add milk; continue to whisk off heat (see recipe notes)
2 cups milk
Place saucepan back onto stove burner and continue to whisk until sauce is smooth
Taste for salt and pepper; adjust according to your palate; serve
salt and pepper (to taste)
Notes
Butter:Use salted or unsalted butter in this recipe; taste for salt after sauce is complete.Milk:
Use 2% or whole milk for cream sauce. You can substitute with half-and-half or heavy cream, but keep in mind the heavy cream will produce a slightly sweeter taste than milk.
For best results, let milk stand at room temperature for about 5 minutes. Cold milk will cause the sauce to clump
Add milk in 3-4 increments; do not pour it in all at once
Texture:Initially, his recipe makes a relatively thin sauce, but will thicken the longer you cook it. Also, if you cook it at a high heat, you will get a thicker sauce, but if you cook it on too high of a heat, the sauce will break down.