By James Peterson
Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. (C)
Remove from the heat for about 30 seconds to cool slightly.
Return the sauce to the stove and bring it back to a simmer while whisking. (E)
(This will cause a skin to form on only one side of the sauce’s surface, making it easier to skim.) Cook the sauce gently for 1 hour while skimming off the skin that forms. (G)
It is also a good idea to occasionally rub around the bottom and corners of the saucepan with a wooden spoon or spatula to prevent the sauce from scalding.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.