This silky, spoon-coating sauce comes together in one saucepan with a classic roux technique — butter and flour whisked into a smooth, pale paste until it turns faintly nutty, then loosened with a slow, steady pour of milk until every lump disappears. A few minutes of steady whisking over medium heat is all it takes to turn that base into something thick, glossy, and rich enough to nap over vegetables, layer into a gratin, or fold through pasta. Salt, white pepper, and a whisper of nutmeg round out the flavor right at the end, so the seasoning stays bright instead of muddled. It's a genuinely versatile sauce to keep in your back pocket, and it happens to be a great fit for a vegan kitchen. Press plastic wrap right onto the surface while it cools if you're not using it right away, and you'll have a perfectly smooth, skin-free sauce ready whenever you need it.
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Melt the dairy free butter in a medium saucepan over medium-low heat until fully liquid and just beginning to foam.
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture forms a smooth, pale paste and smells faintly nutty — this cooks out the raw flour taste.
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