Shelly's Recipe

BECHAMEL SAUCE

Category: Sauces - Miscellaneous

1 quart half-and-half
2 oz flour
2 oz clarified butter
Salt & pepper to taste

In a saucepan, combine the flour and butter. Cook over a low flame for about 15 min until the mixture begins to bubble. Stir frequently so the roux does not color. Gradually add the half-and-half, stirring out the lumps as it thickens. After the entire amount of half-and-half has been added, cook for 45 min over a low flame, stirring occasionally to keep the mixture from sticking to the pan. Season to taste. Cool in an ice bath.