Ingredients
12 Tbsp (1 ½ sticks) unsalted butter
12 Tbsp (¾ cup) flour
2 cups whole milk
2 cups heavy cream
2 tsp salt
¼ tsp white pepper
Preparation
In a heavy saucepan, melt the butter over moderate heat. Add flour and cook the roux, stirring constantly with a wire whisk until there are no lumps and it is pale gold in color. Pour in the milk and cream slowly, stirring with the whisk. Bring to a boil, stirring constantly. Reduce heat and cook until the sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Set aside.
