Classic béchamel

It seems that this sauce, serving in many preparations, Prime has been invented outright by the Marquis de Béchamel that not tolerating complicated sauces of French cuisine, he was given to do to resolve their problems.

But something like the béchamel was already known in the Renaissance and used for every kind of dish.

Take the butter not too cold, away from the fridge much in advance at the time of preparation, and let it melt in a pan, preferably earthenware, without browned.

Add melted butter to the flour, working vigorously, so that it forms a ball which must take on a pinkish color.

Once the flour has been mixed well with the butter, add the milk a little at a time, working with the wooden spoon to mix everything perfectly, without forming lumps.

The milk must be at room temperature, or just warm.

Cook for about 10 minutes then remove from heat and continue to stir until the sauce is warm.

At this point the béchamel is ready for use.