One of the core French sauces, also known as the Milk Sauce. This is basically a butter-flour roux mixed with milk. To make, warm the milk on low heat in one pan, while melting butter in another. Add flour to the melted butter and whisk until smooth, then cook 2-3 minutes on medium low heat. To prevent lumps from forming, you should add the warmed milk a little bit at a time while whisking constantly, returning the sauce to a simmer after each addition. Cook approximately 5 minutes or until desired thickness. Be careful not to use too high heat, or the sauce may break. If your sauce should break, remove from heat and add 2 ice cubes while whisking until the sauce is back together.

For a thin sauce, use 1 tablespoon of butter and flour per 1 cup milk. For a medium sauce, use 2 tablespoons each per cup milk. For a thick sauce, use 3 tablespoons each per cup milk.