Be'chamel sauce

ingredients

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper

• preparation

1. Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat
2. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.
3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
4. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
5. stir in 1/2 cup grated cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

originated from:www.epicurious.com

hOW TO SPELL IT: BAY-SHAH-MEL

Basically this sauce also called as white sauce or gravy. This sauce usually works as a dip sauce. It's simple and taste very very delicious. Go ahead, eat with fries, Pizza, spaghetti, eat with sausage, fried chicken, onion ring, rice, mash potato, wedges..Man, I can get enough!

Here's the step by step method for a beginner. Clear?

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