The fact that milk is added as a binder/emulsifier + flavor-enhancer doesn’t suddenly turn it into a fucking “ragu”. Further, even if gravy was the wrong term for this sauce, the correct one certainly isn’t a ragu. This is much closer to a velouté […]

I think it’s much closer to a béchamel. The recipes I’ve found dont really create a roux first, but if they did, a Bechamel is exactly what you’re creating if you add milk instead of water or broth and mix it until your wrist falls off.