Weekend Cooking 101: Step 2 - The Great Sauce Debacle

Objective: Conquering the Art of Saucier-ry

Today, we tackle the most daunting task in cooking: making a decent sauce. It's like trying to tame a beast, but with more risk of food poisoning.

Our objective is to create a simple yet elegant bechamel sauce that won't make you question our life choices. But don't worry, it's not as complicated as it sounds (or is it?).

Here's the recipe:

• 1 cup milk (or 1/2 cup for the lactose intolerant)
• 2 tbsp butter (no, really, just 2 tbsp, don't be shy)
• 2 cups flour (all-purpose, duh)
• 1/2 cup grated cheddar (optional, but highly encouraged)