Classic Béchamel Sauce

Method

1. I

   Melt butter in a pot over low heat.

2. II

   Add flour slowly while stirring as to not burn.

3. III

   Add 400ml milk in to the pot little by little.

4. IV

   Add a bouillon cube and keep stirring till it melts and becomes as thick as custard cream.

5. V

   Turn off the heat.