BECHAMEL SAUCE

Bechamel is a white cream sauce that is used in many dishes. It acts as a base for many sauces. Originating in France, bechamel is popular in many types of cuisines.
Cook Time: 10 minutes
Ingredients:
1/2 cup maragrine or butter
6 tablespoons flour
4 cups warm milk
Preparation:
In a large, deep, saute pan, melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important!

Once flour and butter is a creamy, smooth mixture, slowly add warm milk. Keep stirring to avoid clumping.

Bring mixture to a boil. You have to bring it to a boil because this is what will thicken your sauce. It may take several minutes over a medium high heat and constant stirring.

Allow to boil for one minute. Reduce heat to low and allow to simmer. If you are adding cheese to the sauce, now would be the time to do so. Stir constantly until the cheese is melted.

Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.