Sauce Béchamel

• 60 grams (4 tablepoons) unsalted butter
• 50 grams (1¾

Prepare your mise en place.

Place 50 grams (3 tablespoons plus 1 teaspoon) of the butter in a medium russe over low heat. When melted, slowly add the flour, stirring constantly with a wooden spoon. Cook, stirring constantly, for about 2 minutes or until the roux becomes frothy and a mass of bubbles. Immediately remove from the heat and set aside.