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White Sauce (cream Sauce, Sauce Bechamel)

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Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Salt and freshly ground pepper
  • 1 cup liquid
Instructions

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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