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Melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for about 1 minute, until the mixture turns pale golden and smells faintly nutty.
Pour in the milk in a slow, steady stream, whisking continuously to prevent lumps. Cook, whisking frequently, for 3–4 minutes, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line.
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