James' Bechamel Sauce

James' Bechamel Sauce

Equal parts plain flour* and butter (ie 1 heaped spoon each)

Fry both in a saucepan to form a "blonde roux" ie colour loses yellowness and starts to bubble

VERY slowly add small amounts of milk while stirring until it becomes liquid. Can add milk faster then. Continue until you have sauce to the amount and consistency you want.

~ who had no idea that bechamel sauce was just white sauce - is this right? Dave reckons he adds ground nutmeg and marsala...

*plain flour is flour without any leavening ingredients - I don't remember what it is called in the States.


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