Bechamel Sauce

Proportions are for normal sauce consistency.

Butter, 1 tablespoon, or 1 1/2 if diet permits
Flour, 1 1/2 tablespoon
Milk, 1 cup, heated to simmer but not boil
Saucepan
Wire whip

Melt the butter in the saucepan. Stir in the flour. Cook for a minute or two to eliminate taste of raw flour.

Remove from the fire and pour in heated milk all at once. Return to the fire. Heat, whisking constantly, until sauce comes to the simmer point and is thickened and smooth.

Variations

For a thin sauce, use 1 tablespoon flour. For a thick sauce, use 2 tablespoons. Adjust butter accordingly.