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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?

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    What are you cooking it in? I would suspect that some reactive pots (especially alu) can be problematic. – rumtscho Mar 1 '12 at 21:22
  • Is the roux itself a normal colour (yellow-brown)? – Mien Mar 1 '12 at 22:35
  • I didn't notice any discoloration in the roux, it seemed to appear after cooking it for a period of time. – jeffwllms Mar 1 '12 at 23:12
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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.

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