The cayenne is certainly optional, but with the milk and cheeses, it is super subtle and definitely not spicy in the least, but just adds that kick of flavor. Once thickened, turn down the heat to low and add in the garlic powder, cayenne, and dijon mustard. Although it will not thicken right away, if you continue to let it simmer for a few minutes, I promise it will thicken right up and become super glossy! Next you'll add the milk, continuing to whisk until it is completely incorporated into the roux. Continue whisking and simmering until the wine is partially reduced, cooking off the alcohol and some of the acidity. You'll first add the white wine, ensuring it is completely whisked into the roux.
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