Béchamel

• 1 tablespoon butter
• 1½ tablespoons all-purpose flour
• ½ cup

Melt the butter in a saucepan over medium heat, then add the flour. Stir for several minutes, until the roux becomes golden and the flour smells cooked. Whisk in the milk and bring to a simmer. Add the Dijon and cayenne. Continue to cook for another 2 to 3 minutes to ensure the flour is cooked. It should be the consistency of pastry cream.