Bechamel. Bechamel is the queen of all sauces.
Ordinary home cooks and TV celebrity cooks who get all snotty about bechamel and pretend it’s something that used to be trendy and indispensable ONLY in the past … are very silly. Bechamel is not trendy and never was, bechamel is regal and knows her place. Bechamel will be around for generations to come and that’s why ‘proper’ cooks, who can discern between fads and tradition, won’t bat an eyelid if a recipe requires a dollop of bechamel. They know how good it is …
Time was and kitchen people people could get a little self satisfied over the difficulty of making bechamel. Now, that’s silly too … bechamel or white sauce is very easy to prepare: take a look !
You will need flour, butter and milk. You will need these three ingredients in proportion to one another. You will need the same amounts of butter and flour multipled by 10 times that amount of milk. In this case: I measured 30g or flour, 30g of butter and 300ml of milk (i.e. 10 times the amount of 30).
And all this from the following humble ingredients !