White Recipe

Make a roux

Melt the unsalted butter in a medium saucepan over medium heat. When the butter is foaming but not browned (about 1–2 minutes), add the all-purpose flour. Stir constantly with a whisk or wooden spoon to combine the flour and butter into a smooth paste. Cook the roux for 1–2 minutes to remove the raw flour taste, stirring constantly — do not let it brown.

Add milk gradually

Warm the whole milk in a separate pot or in the microwave until just warm (not boiling). Reduce heat to low–medium under the saucepan with the roux. Slowly pour about one-quarter of the warm milk into the roux while whisking vigorously to loosen and smooth the mixture. Once incorporated, continue adding the remaining milk in a steady stream while whisking to prevent lumps.

Simmer and thicken

Bring the sauce to a gentle simmer over low–medium heat, whisking frequently. As it heats it will thicken; simmer for 4–6 minutes until the sauce coats the back of a spoon. If it becomes too thick, add a splash of milk to reach the desired consistency.

Season

Stir in kosher salt, white pepper, and freshly grated nutmeg. Taste and adjust seasoning. Keep the sauce warm over very low heat, stirring occasionally to prevent a skin from forming.

If making the cheesy version, remove the saucepan from the heat once the base sauce has finished simmering. Add the cream cheese in small pieces and whisk until melted and smooth. Gradually stir in the grated Parmesan cheese until fully incorporated and smooth. Return to low heat briefly if needed, but avoid boiling once the cheese has been added to prevent separation.

Stir in chopped fresh parsley and lemon zest just before serving for brightness and color. If serving later, press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming, and gently rewarm over low heat while whisking in a splash of milk if necessary.