To make the "roux": melt butter on low heat, add flour, mix well and cook slowly.
Add milk (or broth). Some say the liquid should be warm, others say to remove the pan from heat, before adding liquid, you be the judge.... Cook about 15 minutes.
No matter how you proceed you must mix very well to avoid lumps. If you fail, you can always strain through a sieve.
Adjust seasonings to taste.
Shake before serving.
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