2 tbsp butter
1 tbsp flour
¼ tsp salt
1 cup milk
In a small heavy saucepan, melt 2 tbsp butter over low heat.
Blend 2 tbsp flour into the melted butter.
Add ¼ tsp salt.
Cook over low heat, stirring, for 4 to 5 minutes.
Cooking for this length of time will minimize flour taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.
Thick: use 3 tbsp of butter and 3 tbsp of flour.
(Used for soufflés)
Thin: use 1 tbsp of butter and 1 tbsp of flour.
(Used for cream soups)
Heavy: use 4 tbsp of butter and 4 tbsp of flour.
(Used as a binder for croquettes)
Tips:
Standard Bechamel, after adding the milk, add 1 small onion studded with 3 cloves, a bay leaf and a grating of nutmeg.
Light stock, cream or combination may be used in place of the milk.
Add more flavor by seasoning with celery salt, nutmeg, a tsp of lemon juice, onion juice or sherry, or a few tbsp. of chopped chives or parsly.
