The basic white sauce is also known as bechemal. This is a basis for many other gravies, sauces and dishes.
INGREDIENTS:
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
dash salt
PREPARATION:
In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.
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