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Béchamel
Michele3 things to remember, 1) Do not let the flour brown when mixing it with the butter. 2) Add the hot milk very slowly, a little at a time, off the heat,. This will prevent lumps from forming. 3) Don't stop stirring, Patience, it will get thicker.
Ingredients:
  • 2 cups milk
  • 4 Tbsps. butter
  • 3 Tbsps. all-purpose flour
  • 1/4 tsp. salt
Directions:

 Heat the milk, in the microwave for 2-2 1/2 minutes or in another saucepan on the stove to almost boiling.  In a 4-6 cup saucepan melt the butter over low heat, add all the flour at once stirring it in with the wooden spoon.  Cook for about 2 minutes stirring constantly.  Remove from heat and slowly add the heated milk, a little at a time, stirring constantly.  Return to low heat, add the salt and cook, Keep on stirring until the sauce is as thick as heavy cream. Want it thicker?  Cook and stir longer, Thinner?  Cook and stir less.  Lumps can be whisked out if necessary.

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