Béchamel

Instructions

1. Melt the butter in a pan over a medium heat.
2. As soon as the butter starts to splatter and form bubbles, add the flour and stir continuously with a whisk until lightly browned.
3. Now add the milk, stirring vigorously, and bring to the boil. The consistency should not be too thick when hot. It should cover the back of a spoon, but no more than that.
4. If the sauce is not to be used immediately, place some cling film on the sauce, not over it. There must be no air between the cling film and the sauce.