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1
Place the flour in a heat-proof bowl.
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2
Use a whisk to stir it around (to imitate sifting).
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3
Then add the butter.
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4
Microwave for 20 minutes.
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5
Since the butter will melt, mix it into the flour.
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6
Add 2 tablespoons of milk and stir to get rid of the lumps.
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7
Add a little bit more milk, and season with salt and pepper.
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8
(Since more milk will be added, it's best to season pretty strongly at this point.)
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9
Microwave for 30 seconds and then mix.
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10
There is a possibility that the edges will harden, but don't worry about it.
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11
Add 1/3 of the remaining milk, mix, heat, mix, repeat.
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12
Heat in 30 second increments.
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13
The sauce is still pretty watery, so microwave one last time for 40-50 seconds and it will become a creamy white sauce.
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14
Now you can use it with gratin, cheesy pilaf, or anything you want.
