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.

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