Bechamel sauce, a basic white sauce important in creating many sauces for macaroni dishes and vegetables. 1/4 c. butter 3 tbsp. flour 1/4 tsp. salt Dash of cayenne pepper Dash of tarragon

Bring the milk almost to a boil, stirring all the time to avoid scalding. Melt the butter in the top of a double boiler and add the flour and seasonings. Stir with a wire whisk and bring to a fast boil, stirring constantly to make it smooth. Cook for 2 minutes. Remove the pan from the top of the double boiler and add a little milk at a time. Stir well into the butter flour mixture until half the hot milk has been used up. Add the remaining milk little by little, stirring vigorously with the wire whisk. Beat until the sauce is thick and creamy. Return to the top of the double boiler, heat and continue stirring for 2 minutes more. Makes about 2 cups.