Ingredients butter • shallot • garlic • oregano flour • milk (dairy-free ok) salt • pepper
Melt the butter in a 2 quart pot over low heat. When it is mostly melted, add smashed garlic cloves, chopped shallot and oregano.
Add the flour and stir with a whisk until it's creamy. Cook for 30 seconds.
Add the milk and stir thoroughly. Then stir every 10 -15 seconds.
Continue stirring until the sauce thickens and begins to bubble. Remove from the heat.
If the sauce is too thick, stir in more milk a little bit at a time. The milk should be warm or room temp.