Béchamel Sauce

2 T butter
2 T flour
1/4 t salt
1 cup milk

In a heavy saucepan, melt butter over low heat. Blend flour into the melted butter. Add salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add milk, stirring constantly. Continue cooking slowly until smooth and thickened.

For thin white sauce use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.

For thick white sauce use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.

For heavy white sauce use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder.