1^1/4 cups whole milk heated

2 Tbsp unsalted butter

2 Tbsp flour

salt and pepper

Warm the milk on low heat until little bubbles form at the edges; remove from heat.

Melt 2 Tbsp unsalted butter in a heavy-bottomed saucepan over medium heat.

Stir in 2 Tbsp all-purpose flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown, about 2 minutes.

Slowly add 1¼ cups whole milk, heated, whisking to incorporate. Bring it to a boil, stirring constantly, as sauce thickens.

Add kosher salt and freshly ground black pepper to taste. Reduce to low heat, and cook, stirring, 2–3 minutes more.

Remove from the heat.