Bechamel Sauce
From:	Marie-Thé, Quebec, Canada
Comments:	This sauce, sweetened and flavored with vanilla, can be served with hot puddings, such as steamed fruit puddings, garnished with a cherry. If too heavy, roux is not cooked enough - if too light, it is over cooked.
	Approximately 4 cups [1 L] sauce 1 1/2 pounds [680 g] butter roux
Ingredients	Preparation
5 1/2 ounces [156 g] butter roux 4 cups [1 L] milk 1/4 ounce [7 g] salt Butter Roux 2 pounds [900 g] butter 2 pounds [900 g] flour	Into a copper or other thick pot, melt butter roux over low heat stirring constantly [burns easily]. Warm milk. Stirring, pour approximately 1 cup [250 mL] warm milk into butter roux to get a paste. Slowly whip in remaining milk, until thickened. Strain using a conical strainer. To serve, pour sauce into a stoneware jar, into a container filled with hot water. Prepare only needed sauce at a time. Butter Roux Melt butter into a clean casserole over low heat. Sift then add flour to melted butter, mixing well using a wooden spoon. Cook on back burner, over low heat, for at least 40 minutes, stirring often. Take away from heat. Leave to cool stirring often to avoid separation. Transfer into a container, leave to cool completely. Keep refrigerated, covered.