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In a small saucepan, melt the butter over medium heat. Whisk in the flour, salt and pepper until a smooth paste forms.
Gradually whisk in the milk. Bring the mixture to a boil, stirring constantly. Cook and stir the sauce until it has thickened, one to two minutes. Editor's Tip: When adding the milk, whisk constantly to distribute the roux evenly, allowing it to break down and thicken before pouring in more liquid. If the sauce seems thin at first, don't worry; just keep stirring and use enough heat that it bubbles even as you stir. This sauce will continue to thicken after you remove it from the heat.