Ingredients:

  • 2 tbsp Unsalted Butter
  • 2 tbsp All Purpose Flour
  • 1/4 tsp Sea Salt
  • 1.5 cups Whole Milk

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, melt the unsalted butter until foaming. Whisk in the flour and sea salt, cooking for 1-2 minutes until the mixture smells nutty and resembles wet sand, without browning.
  2. Slowly pour in the room-temperature whole milk, approximately 1/4 cup at a time. Whisk vigorously after each addition to prevent lumps. Continue to cook and whisk for 4-5 minutes until the sauce is thick enough to coat the back of a spoon.
  3. Remove the saucepan entirely from the heat source.
  4. Gradually fold in the cheese until it melts into a smooth, glossy emulsion.