Bechamel Sauce 2 T Butter 2 T All Purpose Flour 1 ¼ C Whole Milk, Heated 1 tsp Igotchu Himalayan Salt and Pepper Seasoning Melt butter in a heavy bottomed saucepan over medium heat. Stir in all purpose flour and stir cooking constantly , until paste cooks and bubbles a little bit around 2 minutes making sure it doesn’t brown. Add hot milk making sure to stir continually as sauce thickens. Add Igotchu Himalayan salt and pepper and stir to combine
