Sauce - Besciamella (for Cannelloni)

4 tablespoons butter
4 tablespoons all purpose flour
2 cups half and half
1 teaspoon salt
1/8 teaspoon white pepper

In heavy sauce pan, melt butter over moderate heat. Remove from heat and stir in flour. Pour in the half and half all at once, whisking constantly until the flour is partially dissolved. Return the pan to high heat and cook, stirring constantly with whisk.

When sauce comes to a boil and is smooth, reduce the heat to its lowest setting. Simmer, still stirring constantly, for 2 or 3 minutes or until sauce is thick enough to coat the wires of the whisk heavily.

Remove sauce from heat and season with salt and white pepper.

This is a basic Besciamella (cream) sauce and is an excellent sauce for Cannelloni.