麻豆社

B茅chamel is a roux-based white sauce that's used in many dishes. Milk is added to the roux and the sauce is cooked until thick and glossy.

-Heat the milk in a saucepan until almost simmering. Keep warm.
-When the roux (flour and butter mixture) is thick and well combined, add the hot milk, a ladleful at a time, and beat it into the roux until completely incorporated.
-Continue to add milk and beat the mixture until it forms a white, smooth liquid that's thick enough to coat the back of a spoon.