This silky white sauce comes together in one saucepan, whisked to a smooth, velvety consistency that coats a spoon in seconds. Warm milk gets slowly worked into a golden, fragrant roux until every trace of graininess disappears, leaving behind a glossy, pourable sauce with just enough body to cling to pasta, vegetables, or a baked gratin. A pinch of nutmeg and white pepper adds warmth without overpowering the delicate, milky base. The technique is simple but rewarding — steady whisking and patience turn six humble ingredients into something rich and restaurant-worthy. Pressing plastic wrap right onto the surface keeps it silky and skin-free if you're making it ahead. It's a versatile, comforting staple to have on hand, and a solid pick for a gluten free kitchen.
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Warm the milk in a small saucepan over medium-low heat until steaming but not simmering, about 3–4 minutes, then remove from the heat.
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour all at once and whisk constantly for 1–2 minutes, until the mixture is pale golden and smells faintly nutty — this cooks out the raw flour taste.
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