White sauce/bechamel (#10)

Yield: 2 cups

Measure Ingredient
3 tablespoons Butter
3 tablespoons Flour
2 cups Milk
½ teaspoon Salt
x Freshly ground black pepper

1. In a heavy saucepan, melt the butter* over low heat, until foamy.

With a wooden spoon, stir in the flour until a thick paste forms.

This is called a "roux."

2. Whisk in the milk until smooth. Stirring occasionally, cook 10 to 12 minutes, until simmering, thick, and smooth. Simmer 2 minutes to "cook out" the flour taste.

3. Season with the salt and freshly ground black pepper.

TIP: * If you brown the butter slightly after it has melted (don't burn it!), it will add a nutty flavor to the sauce.

From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.

keyed by iris grayson

Submitted By IRIS GRAYSON On 05-08-95

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