An excellent base for white lasagna or spread on ham and cheese croque monsieur.
2 tablespoons extra virgin olive oil
2 tablespoons flour
2 cups 2 percent milk
Freshly ground white pepper
Heat the oil over medium heat in a heavy medium saucepan. Stir in flour, and cook, stirring, for about three minutes until mixture is a paste with the texture of wet sand.
Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken.
Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with pepper.