Bechamel Sauce

30g unsalted butter
30g flour , sifted
300~500cc milk , cold
1/4 teaspoon salt
( nutmeg, basil, chopped onion)

culinary sauce

1. In a sauce pan, melt the butter completely and add flour.
2. Mix well using a whisk or a wooden spoon, make a white roux.
3. Keep stirring and make it smooth.

4. Pour 1/2 milk stirring gently over a medium heat.
5. As soon as the milk boils up, mix constantly to prevent lumping.
Scrape the side of a pan by a rubber spatula.

6. Pour the rest of the milk, mixing until thick and creamy.
7. Add salt and nutmeg.