How to Make Béchamel Sauce 

Ingredients:

Butter: 50 grams

All-purpose flour: 50 grams (about 4 tablespoons)

Milk: 500 milliliters (about 2 cups)

Salt: to taste

White pepper: to taste (optional)

Instructions:

1. Melt the Butter: In a large skillet or high-sided pot, melt the butter over low heat.

2. Add the Flour: Sprinkle the flour over the melted butter.

3. Create the Roux: Stir the mixture with a wooden spoon to form a light-colored roux, resembling a thick paste. Cook this roux, stirring frequently, for about 30 seconds to 1 minute. Be careful not to let it burn!

4. Incorporate Milk: Remove the pan from the heat and add 1/2 cup of milk. Whisk thoroughly to eliminate any lumps.

5. Achieve Creaminess: Continue whisking until the mixture becomes creamy.

6. Add Remaining Milk: Gradually pour in the rest of the milk while whisking continuously.

7. Cook the Sauce: Place the pan back on the heat and adjust to medium-low. Cook the sauce, whisking often, until it thickens to a consistency similar to runny sour cream. Keep an eye on it and lower the heat as needed to prevent burning or lumping.

8. Check Consistency: When the béchamel sauce is ready, it should coat the back of a wooden spoon. To test, drag your finger down the center of the spoon; if it leaves a clear line, the sauce is perfect.

Enjoy your béchamel sauce!