![]() Remove from the heat and set aside.īring a large pot of heavily salted water to a boil over high heat. Stir in 1 tablespoon of the salt, taste, dry mustard, and add the remaining salt as desired. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. (It will get very thick when you first add the milk, then thin out.) While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.
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