Classic Bechamel Sauce
INGREDIENTS
Plain Flour - 1 part (as much as required)
Butter - 1 part (as much as required)
Milk - 10 parts (as much as required)
INSTRUCTIONS
1. First, we want a large Sauce pan, or Dutch Oven.
2. Turn the heat to a low medium.
3. Add as much Butter as required*
*we want equal parts flour and butter
4. Melt down the Butter until it starts to lightly foam, and turn slightly brown.
5. Next, add the same amount of plain Flour.
6. Soon as the Flour is in, stir fairly consistently .
7. Cook out the Flour and Butter for around 4 minutes, until you have a paste, this is known as a Roux*
*it should look almost like wallpaper paste, or wet sand
8. Then slowly start incorporating the Milk.
9. Add a small splash at a time and stir constantly*
*you can use hot or cold milk, either will work fine, you can also infuse the milk with various flavour, like onion and bay leaf before adding it to the Roux
10. Add as much Milk as you want for whatever consistency you would like, but the classic Bechamel ratio is 1,1,10*
*1 part flour, 1 part butter and 10 parts milk