Yves' Bechamel Sauce
- Ingredients
- 20g butter
- flour (a couple of desertspoons)
- milk (a few glugs)
- Method
- Get gentle heat, melt "some" butter 20g or so, add "some" flour (a couple of desertspoons), mix mix mix for a few seconds until the melted butter is all mixed with the flour.
- Add milk little by little, stirring constantly; every time you add milk, the mixture will get quite liquid, then as it cooks (gently) it'll thicken again... add more milk, repeat cycle till you have enough sauce.
