Bechamel

I use this recipe as a base for many sauces and soups. I don't usually measure but go off of appearance, but for the benefit of documenting a recipe, here is an approximation.

• 2 Tbs butter
• 3-4 Tbs flour
• about 2 cups milk

In a saucepan over medium to medium-high heat, melt the butter. Whisk in flour until it becomes a doughy consistency. Add about 1/2 cup cold milk and whisk until it thickens. Add another 1/2 cup milk and whisk until it thickens again. Do this until until you have enough sauce.

For thicker sauces, use slightly more butter and flour, maintaining the doughy consistency before adding milk.

Add vegetables and cream cheese for a creamy soup, or add cheddar or other cheese for pasta sauces.