Begin by making a Roux of butter and flour.
- 1 tablespoon of butter
- 1 tablespoon of flour
- 2 tablespoons of butter
- 2 tablespoons of flour
- 3 tablespoons of butter
- 3 tablespoons of flour
Over medium heat, melt butter in sauce pan, be careful not to burn the butter. Sprinkle in flour and cook, stirring constantly until mixture thickens 4 – 5 minutes. (Cooking for this amount of time will minimize flour taste).
Add 1 cup of milk to the Roux stirring constantly. Continue cooking slowly until smooth and thickened. (Stir constantly to avoid scorching)
Cooks Note: Béchamel is one of the four “mother sauces” which is used to make the following: