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I usually see this happen with bechamel. Sometimes as the sauce cooks, it starts to get a faint grey tint.
I don't believe I am cooking the roux too long. I think that would tend to brown rather than turn grey in color. Am I simply cooking it too long, or could it be something else?
Cook ware is the number one item to look at. Aluminum pots/pans will cause a greying to your sauce if they are not clad in stainless steel. You'll get a reaction with acids and the aluminum that will cause disclouration to a light coloured sauce.
Aluminum gives great heat conduction for the dollar but is reactive. That's why you'll see so many present day aluminum pans will be aluminum cored with a steel outer to stop that reaction but give the rapid heat transfer.
