Bechamel Sauce
This sauce is a staple for many other sauces and must be mastered. It is made very
much the same way that you would make white gravy. In other words, if you can make
white gravy, you can make bechamel sauce, as they are basically the same thing.
For white gravy, follow the same recipe and substitute the fat from chicken or any
other animal for the butter.

This recipe is loaded with fat because of the butter and milk. We normally make ours
without the butter. Click here to go to the recipe for the lower fat version of bechamel.
Ingredients for 2 cups:
  
Butter (substitute animal fat to make white gravy)
 2 tablespoons
Flour
 2 tablespoons
Milk
 2 cups
Onion (for bechamel only)
 1 small cut in halves
Salt
 1 teaspoon
Pepper
 1 teaspoon
  1. Melt butter in a saucepan on a medium heat.
  2. When the butter begins to bubble, add the flour and increase the heat to
    medium high.  
  3. Combine the flour and butter with a whisk.
  4. Slowly add the milk mixing quickly to incorporate.
  5. When the sauce begins to simmer, turn the heat down to medium low and
    simmer gently.
  6. Add the salt and pepper and whisk in to eliminate clumps.
  7. Add the onion halves.
  8. Simmer the sauce until it is the consistency of light cream.  
  9. Let the sauce cool in the pan; it will thicken more as it cools.
  10. Before serving, remove the onion and reheat it slowly adding a little milk if it
    has thickened too much.
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