Sauce Béchamel

• 1½ ounces/42 g butter
• 1½ ounces/42

Melt the butter in a saucepan until it foams and subsides. Add the flour and stir with the wooden spoon to combine with the butter. Reduce the heat and cook for a few minutes, but don’t allow the flour-butter mixture to take on any color. In the other saucepan, heat the milk to a simmer, then whisk that gradually into the pan with the flour-butter mixture (the roux). Continue to whisk until smo