Creamy Bechamel (a.k.a white sauce)

1. 1

   Melt butter in a medium sauce pan over low heat.

2. 2

   Whisk in flour, constantly whisking until flour mix turns to a paste...about 2 min, not letting it turn brown.

3. 3

   Slowly add milk, while continue to whisk constantly.

4. 4

   Turn heat up to med, continue cooking until sauce thickens.

5. 5

   4 or 5 minutes more.

6. 6

   Stir in salt and pepper.

7. 7

   It can be kept in a jar in fridge up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.