⚙️Béchamel Sauce

Ingredients

• 50g Flour
• 50g Butter
• 500ml Milk

Directions

1. A note on the amounts required. The ratio is always 1:1:10, Flour:Butter:Milk. Some recipes might add milk later to loosen up the sauce that will be noted in those recipes
2. Heat a medium sized pan on a medium heat. Add 50g butter
3. Stir in 50g flour gradually until an even paste. Whisk constantly. At the end you’ll have a yellowey paste. This is a roux
4. Gradually stir in 500ml milk, until smooth. It’ll be a little watery, but that’s fine, it will thicken up. Resist the urge to add more milk now.
5. Bring to a simmer and then cook, whisking to keep it from getting lumpy. Add a little milk if it starts to get stiff or too thick