Bechamel sauce

Preparation:

1.Put the butter to low fire or water bath so that the whey separates from the fat.

2.Boil the milk and let it refresh.

3.Sift the wheat flour.

4.In a thick container mix the flour with the butter fat.

5.Put to low fire during 10 minutes. Stir constantly using a wooden spatula (white roux).

6.Pour the milk and the butter whey over the roux.

7.Constantly stir with a wire whisk. Cook during 35 min.

8.If is not going to be eaten immediately, then, put some butter pieces over it.

(conceived for 5500 g)

Translated by: Osmany Ortiz González (Azurina)