Béchamel Sauce

1. Melt the butter, whilst this is happening gently warm the milk in a separate pan.
2. Add the flour to the butter and mix well (you have now created a roux).
3. Cook the roux out for a few minutes, remaining vigilant that it doesn’t burn or catch on the bottom of the pan.
4. Remove the roux from the heat.
5. After a minute or so start adding the warmed milk to the roux, stirring continuously until smooth
6. Simmer for 30 minutes
7. Season the sauce to your taste (always remember you can add but never take away).
8. The sauce is ready for use!