Creamy but rather plain-tasting béchamel sauce is the starting point for many other sauces, so it’s a great technique to master. The process starts by making a basic flour and butter roux. Whisking flour into melted butter coats the starch with butterfat, preventing clumps of flour from ruining the texture of the finished sauce. This step also toasts the flour lightly, improving flavor — but take care not to brown the flour; béchamel is intended to be light-colored in most cases. Once the flour and butter are well combined, whisk in the milk and continue to stir until you notice the sauce clinging to your spoon.
The ratio of flour to milk will determine the end thickness of your béchamel: More flour makes a thicker sauce. If you can’t draw a line across your spoon, the sauce is too thin. Just simmer it carefully for a few more minutes to allow the starch in the flour to do its job. If your sauce is way too thick when you do the spoon test, never fear — it’s easy to add a bit more milk to the pot to thin out the mixture.
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