MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: White Sauce/bechamel (#10)
  Categories: Sauce, Woman’s day
       Yield: 2 Cups
       3 T  Butter
       3 T  Flour
       2 c  Milk
     1/2 ts Salt
         x  Freshly ground black pepper
   1.  In a heavy saucepan, melt the butter* over low heat, until foamy.
   With a wooden spoon, stir in the flour until a thick paste forms.
   This is called a “roux.”
   2.  Whisk in the milk until smooth.  Stirring occasionally, cook 10
   to 12 minutes, until simmering, thick, and smooth.  Simmer 2 minutes
   to “cook out” the flour taste.
   3.  Season with the salt and freshly ground black pepper.
   TIP:  * If you brown the butter slightly after it has melted (don't
   burn it!), it will add a nutty flavor to the sauce.
   From “Woman’s Day:  The Only 25 Recipes You'll Ever Need,” by Sidney
   Burstein, ISBN 0-385-41179-0, 1990.
   keyed by iris grayson