Source:

Susan

Serves/Makes:1 cup

Ingredients

• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) flour
• 1 cup (225 ml) half and half or milk
• salt and white pepper to taste

Preparation

• Melt butter in saucepan.
• Do not brown butter.
• Stir in flour with a wire whisk, if you have it, to make a smooth paste known as a roux.
• Slowly add milk, stirring constantly over low heat to thicken.
• Season to taste.

Comments

A basic sauce used in cooking, for creaming vegetables or fish or as a base for other sauces. This is the recipe for a medium white sauce also referred to as Bechamel Sauce.. The butter and flour are always used in equal amounts but may be changed to 1 T. of each per cup for a thin white sauce, or 3 T. of each per cup for a thick white sauce. This is the basic formula I have used since my own basic foods class in college.