- olive oil
- 3 tbsp flour
- 2 or 3 glasses milk
Put the flour in a pan with olive oil on medium heat. Fry it for 2 or 3 minutes to remove the taste of flour.
Add some milk and stir it until the flour is absorbed and smooth.
Repeat the process with a little more milk.
Continue adding milk until the bechamel gets the consistency of a sauce thick and smooth. Salt it.
According to the dish to prepare, the bechamel will be thicker or more liquid. Change the proportion of milk to get the correct point.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.