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White Sauce (Cream Sauce, Sauce Bechamel)
3 tablespoons butter
3 tablespoons flour
Salt and freshly ground pepper
1 cup liquid
Melt the butter in a saucepan, combine with the flour, and cook
over low heat a few minutes to cook the starchy taste out of the
flour. Stir in the liquid, either hot or cold, and continue stirring
until the mixture thickens. Let it simmer for a few minutes,
stirring occasionally.
If the sauce should lump, put it through a fine sieve. To keep
the sauce until ready to use, place a piece of buttered wax paper
over it.
Note: The liquid can be milk, cream, or virtually any broth or
combination of broth and white wine, but the liquid should complement
the taste of the dish for which it is being used.
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Bechamel 02