Sauce Béchamel

[b][i]Ingredients (Yields 2 Cups)[/i][/b] [list]

• 35g AP Flour
• 35g Butter
• 500ml milk
• Salt TT
• Cayenne TT
• Nutmeg TT

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[b][i]Procedure[/i][/b]

[img]http://img.waffleimages.com/cc70880bd30de6474835e195351c78920833d549/01roux.jpg[/img] [list]

• Melt the butter in the pan.
• Once foaming, add all the flour at once and stir to combine into a thin paste. Cook a minute or so after the paste starts to foam up, stirring often.

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[img]http://img.waffleimages.com/a58faf90882cdedd64b7d39454f18be54473e157/02thick.jpg[/img] [list]

• Add all the milk and whisk to combine.
• Bring to a boil and then lower to a simmer. Bringing the starch to a boil lets it stretch its thickening wings.
• After a moment it will become very thick, as pictured.
• Season to taste with salt, cayenne and nutmeg.

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This is a basic béchamel and the thickness is a function of the amount of roux to liquid, so simply reduce the flour and butter or increase the milk to make a thinner sauce. Use this as a base for a zillion other sauces or a soufflè. Try adding tons of cheddar or gruyere and strirring into hot just-cooked elbow macaroni... stovetop mac & cheese!