Bechamel or White Sauce
From:	Marielle, Quebec, Quebec, Canada
Comments:	If it cooks for too long and becomes thick and butter separates out, stir in a little more milk then cook quickly, stirring, until sauce bubbles.
Servings:	1 cup [250 mL]

Thin Sauce 1 tablespoon [15 g] butter 1 tablespoon [8.75 g] flour 1/4 teaspoon [1 mL] salt Dash white pepper 1 cup [250 mL] milk Medium Sauce 2 tablespoons [30 g] butter 2 tablespoons [17.5 g] flour 1/4 teaspoon [1 mL] salt Dash white pepper 1 cup [250 mL] milk Thick Sauce 3 tablespoons [45 g] butter 1/4 cup [35 g] flour 1/4 teaspoon [1 mL] salt Dash white pepper 1 cup [250 mL] milk	Into a heavy saucepan, melt butter over low heat. Blend in flour, salt and white pepper. Cook, stirring, until bubbly. Pour in milk, all at once. Cook quickly, stirring, until mixture thickens and bubbles.