Béchamel Sauce

• 1 oz butter
• 1 oz flour
• ½ pint

Heat the milk to just below boiling point (see note). Melt the butter in a small saucepan over a moderate heat without browning. Tip in the flour and stir to amalgamate it with the butter. This mixture is called a white roux and should not be allowed to brown. When it starts to honeycomb, i.e. when small bubbles start to break all over the surface of the