White Bechamel Sauce Recipe

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
Pinch of Salt
White Pepper to taste

You will need: A good sauce pan, and a wooden spoon.

Start by gently melting the butter in a pan.

When it is in liquid form, add the flower gently, while continuing stirring. You should aim for a thick paste. If you find it looks to dry or too wet then just add either more butter or flour accordingly.

Very slowly, add the milk. Just a splash to begin with, while stirring. The butter and flour should immediately start blending with the milk. Gradually add the milk slowly, while stirring constantly. If you start to get lumps, don't add any more milk till there gone.

Another option here is to heat the milk separately and add hot milk to the flour and butter. This can also prevent lumps. If you do it this way you can add it all at once. I personally don't do this, just as it involves another pan and if you add it slowly then you should be fine!

Keep heating the sauce until it is a nice golden colour and hot all the way through and you are finished!

If you are making a cheese sauce for lasagna, you must add cheese to the sauce after it has been removed from the heat, then stir in the cheese until it is all melted.