The Basic Béchamel

• 50 g (2 oz) unsalted butter
• 50 g (2

In a heavy saucepan, melt the butter, stir in the flour, and cook for a few minutes.

Remove from the heat, and stir in about a quarter of the milk until smooth. Put on the heat again, stirring continuously, and, as the mixture begins to thicken, remove again from the heat.

Gradually add another quarter of the milk, stirring until smooth, thickening it again over the heat, and so