6 Tbls. Butter
6 Tbls. Flour
3 C. Tomato Juice
3 C. Whole Milk
2 tsp. Kosher Salt
Fresh Ground Pepper to taste. I like maybe 1/2 tsp.
Melt butter in a 3 quart saucepan on medium heat. Whisk in flour to make a roux . Increase heat to med-high. Whisk until roux transitions from foaming to just bubbly and turns a little tan in color and smells a bit nutty. (This lowers to thickening power a tad, but improves smoothness and flavor.) Drizzle in tomato juice with a steady pour while consistently whisking until smooth to keep ingredients at a boil (or close). Drizzle in milk the same way (doesn’t need to make it to a rapid boil, just boiling.) Take off heat and whisk in salt and pepper.
Serve with awesome grilled cheese to dip!