Bechamel 4oz/100g white roux 1 pint/600ml milk Method If you don't have a ready made roux available, take 2oz/50g of unsalted butter and 2 oz/50g of flour and put them in a saucepan. Stir over moderate heat until the flour is well coated with the melted butter, and you can’t see any flecks of flour. You are trying to get each and every grain of flour coated in the hot butter without cooking it so long that it browns Infuse the flavouring (if used) in the milk and heat until just below b