White Sauce ( Béchamel )

By tpriddy_1

Ingredients

• 2 Tbsp butter
• 3 Tbsp flour
• 2 cups of milk and 1/4 tsp salt heated to a boil
• OR
• 2 cups boiling chicken stock

Preparation

Step 1

In a saucepan melt butter over low heat. Blend in flour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes. Without coloring.
Remove Roux from heat. As soon as roux has stopped bubbling, pour in all the hot liquid at once. Immediately beat vigorously with a wire whip to blend liquid and roux,.
Set saucepan over moderately high heat and stir with the wire whip until the sauce comes to a light boil. Boil for 1 minute, stirring.
Remove from heat and stir in salt and pepper