Bechamel Sauce (Emilia-Romagna)

Appetizers

Ingredients

Butter - 6 tbsps

Flour - 6 tbsps

Salt - 1 tsp

Hot milk - 5 cups

Melt the butter in a pan, preferably a heavy one with copper bottom. Stir in the flour and about 1 tsp salt to make a roux. Cook gently for a few minutes without letting it brown, then gradually add the hot milk, stirring constantly with a wire whisk or a wooden spoon. Continue cooking and stirring until the sauce is thick and smooth and the raw taste of the flour has completely disappeared.

Pour the sauce into a bowl and beat it lightly. Any additional flavorings may now be stirred in - grated parmesan cheese, an egg, tomato paste, oysters, shrimps or prawns, parsley and capers.