Ingredients:

  • 1/3 Cup (75g) Unsalted Butter
  • 3/4 Cup (180ml) Whole Milk
  • 1 Tablespoon All-Purpose Flour (optional for savory stabilization)
  • 1 Teaspoon Confectioners' Sugar (optional for dessert stabilization)

Instructions:

  1. Place the 1/3 cup of unsalted butter in a small saucepan over low heat. Do not let it brown.
  2. If using flour for a savory sauce, whisk it into the melted butter for 1 minute until it smells slightly nutty.
  3. Measure your 3/4 cup of whole milk into a separate container.
  4. Slowly pour 2 tablespoons of the milk into the melted butter, whisking constantly. This prevents the fat from clumping.
  5. Gradually stream in the remaining milk while whisking in a vigorous figure eight motion.
  6. Keep the mixture on low for 2 minutes until the liquid starts to steam slightly.
  7. Remove from heat and whisk for 30 seconds until the surface looks smooth and uniform.
  8. Whisk in the confectioners' sugar now if you are using this for a dessert base.
  9. Let the mixture sit for 2 minutes to thicken slightly before adding it to your dish.