Remove the sauce from the heat and you are done. Now you have a buttery, creamy sauce to pour over vegetables or fish, from the base of a souffle, or try it in our simple mac-n-cheese recipe.
Note: If you replace the milk in this recipe with chicken, veal, or fish stock, you will have made another classic mother sauce: a velouté. Look at you, one day, three fancy sauces conquered.
Did you make this sauce? Tell us how it turned out in the comments.