Bechamel Sauce

By JBamford

Ingredients

• 2.5 oz butter (70g)
• 2.5 oz flour (70g)
• 4 1/2 cup milk (1 liter)

Preparation

Step 1

In a saucepan, heat up milk and bring to a gentle simmer.

In another saucepan, melt butter and immediately add flour.

Lower heat and mix until butter has absorbed all the flour and the consistency is that of a thick dough. Make sure butter/flour mixture do not burn or brown.

Remove from heat and whisk a couple ladles of heated milk into butter/flour mixture.

Whisk until flour has absorbed all of the milk.

Place saucepan back on the burner and whisk in the remainder of the milk on medium heat.

Continue whisking until sauce thickens and becomes a creamy velvety consistency.