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Step 1
Preparation Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
Step 2
Cheese Sauce. Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Step 3
How hot should the milk be? Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
Step 4
Reprinted with permission from The Fannie Farmer Cookbook by Marion Cunningham. © 1996 Knopf
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