- 1lt (4 cups) of milk
- 90gr (5 oz) of butter
- 60 gr (½ cup) of flour
In a saucepan over low heat, melt the butter. Whisk flour and stir with a wooden spoon. Add milk slowly and stir continuously with the wooden spoon to avoid lumps. Keep on stirring until the béchamel becomes thick.
Often hot milk is preferred, added to butter and flour all at once; I prefer adding it cold and whisking well with the spoon; I have no lumps in any way.
So, choose your own working method, following your “hand”.