Bechamel sauce (basic recipe)

In a saucepan melt the butter left at moderate fire; Add the flour, stirring with the whisk. Then pour the cold milk all at once, stirring until it begins to boil. Add salt, decrease the intensity of the flame and cook for at least twenty minutes covered and stirring occasionally: the sauce must not "knowing" of flour. Remove from heat, adjust if necessary salt and, if desired, season with a pinch of nutmeg or pepper.

If the sauce was coming too much soda, add some milk. If too runny, place it on the fire by adding a knob of butter floured.

This delicious salsa sauce, also called mother by virtue of numerous variations which gave rise, it is critical for anyone who wants to go to the kitchen.

For a richer sauce replace the milk with half as much cream; for a lighter sauce, add half milk and half water.

Recipes: gratin, Souffles, stuffings.