Béchamel Sauce (Short Method)

• 2 tablespoons butter
• ½ onion, finely chopped
• 1 stalk c

Melt butter for the roux in a thick saucepan or in the top of a double saucepan. Cook finely-chopped onion and celery in it over a low heat until onion is soft but not browned. Remove pan from heat, stir in flour, return to heat and cook gently for 3 to 5 minutes, stirring constantly, until flour is cooked through. Add a quarter of the milk, heated to boiling point, and cook over water,