BECHAMEL SAUCE

Ingredients:
1/8 lb. of butter
1 cup of milk
1/4 cup of flour

Chef: Ross Eirich, Galatoire's

Heat milk until it simmers. Melt the butter and add the flour to make a roux. Continue whisking on a low heat to cook the flour but do not allow it to remain on the heat long enough to change from a blonde roux to a brown roux. Add 1/2 of the heated milk to the roux while constantly whisking. This mixture will become thick like a paste. Add the remaining milk and whisk until smooth. Yields 1 cup.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".