Béchamel

1/2 C butter
1/2 C (63 g) flour

4 C cold whole milk

In a large saucepan, heat butter over medium heat.

Swirling regularly, cook 2-3 mins or until butter stops spattering.

Add flour, stirring constantly until smooth, 2-3 mins.

Paste should not smell of raw flour and color should remain light.

Whisk milk in, 1/2 C at a time.

Heat until sauce simmers and is slightly thicker than cream.

Babish