Basic Bechamel Sauce

1/8 cup butter 1 tbsp flour 1 1/2 cups hot broth or milk pepper salt Melt butter, add flour and cook, stirring rapidly, for a few minutes, until the paste acquires some colouring (the French call it roux). Gradually add broth or milk and cook over low heat, stirring continuously until thickened. Add salt and pepper and reduce over low heat for about 30 minutes until you have about 1 cup of thickened sauce. This basic Bechamel Sauce is used as a base for Mornay Sauce