2 tablespoons unsalted butter
3/4 teaspoon sea salt, or as needed
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 cups whole milk
1/8 teaspoon cayenne pepper
In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium and stir the mixture constantly for 2 minutes. You want to be sure the mixture does not brown. Slowly whisk in the milk and add the salt. Cook over medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt, if needed. Remove from the heat and serve, or cool and refrigerate in an airtight container for up to 1 week.
Makes 2 Cups