Bechamel Sauce

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Ingredients

4 tablespoons sweet butter		1 ¼ cups whole milk
½ cup all-purpose flour		Freshly ground black pepper

Prep: 5 min Total: 15 min (Quick)

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1
Put the butter in a small pan and melt over gentle heat. You don’t want to overheat the butter or let it brown, as this will affect the color and flavor of the sauce.
2
As soon as the butter has melted, add the flour and cook the mixture over medium heat for 1 minute, stirring constantly with a wooden spoon to make a smooth glossy paste – this is your roux.
3
Take off the heat, add about 4 tablespoons of the milk, and stir until the milk is completely mixed in. The mixture will go very thick, so stir until it is smooth.
4
Put back on low heat, add a little more milk, and stir again. Continue to add milk a little at a time until you have added half the milk.
5
Swap your wooden spoon for a whisk and continue to add the rest of the milk. You can add more at a time now, as long as you keep whisking to help prevent the sauce from growing lumpy.
6
Keep the pan on low heat and let the sauce cook very gently for 3-4 minutes, stirring constantly. The sauce will continue to thicken as it cooks. You’ll know it’s ready when the sauce is thick enough to coat the back of your wooden spoon.

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