Sauce Bechamel

Ingredients

2 cups of milk (hot)

3 tablespoons of butter

3 1/2 tablespoons of flour

1/2 teaspoons of salt

White pepper to taste

Dash of Tobasco

Dash of Lea & Perrins Worcestershire

Directions

Melt butter in a 2 quart saucepan. Add flour and cook until foamy and then continue cooking over low heat for 2 minutes. Do not let it brown.

Remove from heat. When the bubbling stops, pour in the milk. Whisk to blend.

Bring to a simmer and cook for 2-3 minutes. Season to taste.

To Make Sauce Veloute - follow the above directions except substitute chicken or beef stock for milk.

Recipe by Mark Hartman.