• In the saucepan, add cubes of 100 grams dairy butter and set it to a low temperature. The butter must not turn brown at all, the butter must only melt. The butter should be completely melted and still yellow.
  100 grams dairy butter
  
• Add the 100 grams flour and immediately stir the flour into the butter with a whisk.
  100 grams flour
  
• After the flour has been completely absorbed by the butter, add the 1 L whole milk in small portions. Each time in steps of about 100 ml at a time. When the sauce thickens, add another 100 ml. Keep stirring well.
  1 L whole milk
  
• When is the sauce finally thick enough? This is very easy to test by taking a spoon, dip it in the sauce and test on the back whether a line remains when you draw it with your finger. Will the line stay? Then you're done.
  

Did you taste it?

• Béchamel sauce itself tastes very creamy, don't forget to season the sauce with salt and pepper.
• Béchamel sauce is a basic sauce, you can use the sauce for lasagna, moussaka, but also a delicious cheese sauce for broccoli by adding cheese and letting it melt.