Subtle, creamy, rich and absolutely wonderful

1 1/2 sticks (12 tbsp.) butter
1 1/4 cup flour
8 cups milk
2 tsp. salt
1/2 tsp. ground white pepper
1 package frozen chopped broccoli, thawed

Melt 1 stick (8 tbsp.) of butter in a saucepan over low heat. Add flour little by little to the melted butter while mixing it into a roux. The mixture will become solid and crumbly. Pour milk into a separate saucepan over low heat. Gradually add roux and whisk until roux has been dissolved. Add salt and pepper. Cover pan halfway with a lid and let simmer for 10 to 15 minutes, stirring occasionally so sauce doesn’t cling to bottom of pan. When sauce becomes smooth and creamy, whisk in remaining butter. Stir in chopped broccoli.