White Sauce or Bechamel Sauce

1. 1

   Melt the butter in a heavy-bottomed saucepan.

2. 2

   Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown about 2 minutes.

3. 3

   Add the hot milk, continuing to stir as the sauce thickens.

4. 4

   Bring it to a boil.

5. 5

   Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.

6. 6

   Remove from the heat.

7. 7

   To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

8. 8

   Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

9. 9

   Warm the milk on low heat just until little bubbles begin to form at the edges.

10. 10

    Then remove from heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.