Béchamel Sauce

• 2 Tablespoons butter

• 2 Tablespoons all-purpose flour

• 2 cups milk

• Salt and white pepper to taste

• ¼ teaspoon nutmeg

• ¼ teaspoon cayenne pepper

1. In a small saucepan melt butter over low heat. Combine flour with melted butter and continuously stir  1-2 minutes, until the mixture begins to bubble (white roux). Remove from heat.

2. In another saucepan, bring milk to almost a boil and whisk all contents into pan with the roux.  Return the saucepan to medium heat and bring mixture to a boil.  

3. Turn heat to low and season with salt, pepper, nutmeg, and cayenne.  Cook for an additional 10 minutes, stirring frequently.

***DERIVATIVE: Mornay Sauce

• add 1 cup shredded Gruyere cheese