1.   In a steady stream, whisk butter into flour mixture.

2.   Most chefs advise whisking the butter once it begins to simmer, and keeping a close eye on the bits at the bottom.

3.   Quickly whisk butter in, one cube at a time, allowing each cube to emulsify before adding the next.

4.   Reduce the heat to medium and whisk the butter, one piece at a time, until all the butter has melted and the sauce is thick.

5.   Whisk remaining butter into sauce.

6.   Whisk the butter into the sauce and drizzle over each serving.