Cheese - Bechamel Sauce

This is a simple recipe mostly needed as a precursor for other recipes like Pasta bake, broccoli in cheese sauce etc. The key to this recipe is constant stirring. Stop the stirring and the flour gets stuck at the bottom. Use a whisk and never a spoon. The sauce is so yummy that you’ll lick your finger way through. Credit to videogug for this.

This is a companion discussion topic for the original entry at

try cooking the flour in the butter first, and wen the raw smell goes add the milk in a thin stream, whisking constantly (like ur life depends on it!)... also, if using a non-stick saucepan (highly recommended) use a whisk that wont score the non-stick coating...