Béchamel Sauce

This is your basic white sauce in fancy French terms. It's shockingly easy to make so it's a bit of a surprise why people can't seem to make it right.

In the classification scheme, it would be (S + (W/S))/W.

Like all French sauces, reheating is not really an option so you have to make it, and use it although this one is a little more resilient than others.

Ingredients

1 tbsp butter
2-3 tbsp flour
1 cup milk

salt
flavorings

Recipe

Set the milk to boil in one pan. When it nears boiling, shut it off. You want hot milk not boiling milk. (Or you can just nuke it in a measuring cup like the CC.)

In another pan, melt the butter at a medium low heat. Add the flour, and let it fry. Do not let it burn. When it is light golden, add the hot milk slowly while whisking continuously. Crush any lumps against the sides. Let the sauce thicken to desired consistency.

At this point, you can salt it without fear of the milk curdling, and add whatever flavorings you are going to use with the sauce.