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Béchamel

A white sauce of butter, flour, and milk.

What to do

1. Make a pale roux. It should not brown if the sauce is meant to stay white.
2. Warm the milk separately and pour it in gradually.
3. Cook over a quiet heat for 5–10 minutes, until a spoon leaves a line.

A common slip. Cold milk in big dumps leaves lumps that will not stir out.