Recipe Name Bechamel sauce - classic Submitted by mady Recipe Description This is one of the 'mother' sauces in french cooking that is used in making many other sauces. Quantity 1 Quantity Unit saucepan Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 dash salt, to taste 1 dash white pepper Steps Sequence Step 1 Melt the butter in a pan. Mix it with the flour. Cook until a slight nutty aroma arises. Do not brown. 2 Immediately afterwards, add the milk, very slowly, and the salt and pepper. Mix briskly until the first sign of boiling. 3 The sauce must be quite thick, very creamy. Therefore, let it boil for a few minutes, but remember that when it is cool the sauce is always a little thicker then when it is hot.