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Béchamel - Classic

 
Milk

500 ml

Butter

50 g

Plain flour

50 g

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Heat the milk. Melt the butter in a sauce pan. Add the flour:

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Slightly fry the wheat flour until light yellow. With the heat on the lowest settings, gradually add the milk, stirring constantly:

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Increase the heat to moderate, stirring until the mixture boils and thickens to a coating consistency. Lower the heat when the mixture boils and simmer the sauce for 1-2 min.:

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Add the butter and salt if required:

 

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Reheatwithout bringing to theboil adding water or milk if required.

 
 

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