•  Measuring Spoons
•  Measuring Cup
•  1 Qt. Glass or Microwave safe plastic bowl with cover.
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula
•  Fine mesh strainer

•  2 tbsp butter or margarine, 25ml melted
•  2 tbsp all purpose flour 25 ml
•  1/4 tsp salt, optional 1 ml
•  Dash of white pepper, optional
•  1 cup milk 250 ml

1.  In a 4-cup (1 L) bowl, combine melted butter, flour, salt and pepper.
2.  Cook at P10 1 minute or until bubbly but not brown.
3.  Gradually add milk in 3 stages; stir with the whip until smooth after each stage
4.  Cook at P6 4 - 5 minutes, or until sauce boils and is thickened.
5.  Stir occasionally.
6.  Strain
7.  Makes: 1 1/4 cups (300 ml)

A bechamel (and the process) is a "mother" sauce, from which many others can be made;