Directions:
Start the béchamel sauce by heating up the milk in a pan. In the meantime melt the butter on low heat. Once melted, remove from the heat and add the flour all at once while mixing with a whip to avoid any lumps. Put back on low heat and mix until the mixture becomes golden. Here you will have achieved roux. Add a small amount of warm milk on the roux mixture while stirring, then add all the rest. Mix well with the whip, and cook for 5-6 minutes until the sauce boils and becomes dense enough to your liking. This recipe should yield a medium-density béchamel sauce.
Adapted from Original Recipe
Start the béchamel sauce by heating up the milk in a pan. In the meantime melt the butter on low heat. Once melted, remove from the heat and add the flour all at once while mixing with a whip to avoid any lumps. Put back on low heat and mix until the mixture becomes golden. Here you will have achieved roux. Add a small amount of warm milk on the roux mixture while stirring, then add all the rest. Mix well with the whip, and cook for 5-6 minutes until the sauce boils and becomes dense enough to your liking. This recipe should yield a medium-density béchamel sauce.
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