• You can also heat the milk in the microwave (if you like). Use the low heat setting and heat the milk for about a minute. Check that the milk has been heated; If not, continue to microwave and cook for another minute.
• If the milk is boiling, it's best to use fresh milk as it can affect the taste of the sauce.

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Method 2 of 4: Make the roux

1. 

   Melt the butter. Place the butter in a small saucepan and cook over medium heat. Heat the butter until it is completely melted, but it does not turn brown.

2. 

   
   
   Add the flour. Put all the flour in the pot with the butter. Initially both ingredients will clump. Simply stir with a wooden spoon so that the mixture does not clump and becomes smoother.

3. 

   Boil the roux. Continue to cook the mixture over medium heat, stirring for about 5 minutes. While cooking, the roux will gradually darken in color. The roux is finished when it is golden - often referred to as the "golden hoe" roux.
   • Do not let the roux brown as this will affect the flavor and color of the bechamel sauce.
   • Lower the heat to low heat (if necessary) so that the roux doesn't boil too quickly.
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Method 3 of 4: Complete the fever

1. 

   
   
   Add a tablespoon of milk. Quickly stir the milk into the roux to dilute. Remember to stir the roux; the mixture will be slightly thin now, but not as thin as water.

2. 

   Stir in the remaining milk. Slowly pour the remaining milk into the pot and stir at the same time. Continue pouring and stirring until the milk is gone, then stirring for a few more minutes.

3. 

   Add nutmeg to bechamel sauce. The thick, creamy white sauce can now be seasoned with a little salt and pepper. Sprinkle sauce over steamed vegetables or rice and eat right away, or use as a base for another dish.

4. 

   
   
   Completed. advertisement

Method 4 of 4: Use bechamel sauce

1. 

   Making dishes pasta and cheese. After making the bechamel sauce, add a few cups of cheddar cheese, stirring until cheese is melted. Sprinkle sauce over the pasta, then place in a baking tray. Add shredded cheese to the top of the dish and bake until the surface is boiling and brown.

2. 

   Make potato gratin. Sprinkle bechamel sauce over thin slices of potatoes and diced onion on a baking tray. Add grated Parmesan cheese to the top of the dish. Bake until potatoes are crispy and the sauce and cheese boil.

3. 

   Making cheese soufflé. Stir in bechamel sauce with beaten eggs, cheese and spices. Pour the mixture into the soufflé bowl and bake until the surface is brown and bulging. advertisement