Authentic home cooking from Chile, with US measurements. 
Béchamel, Basic Sauce. Jon Style
Béchamel sauce is made by heating milk, flavored with spices (bouquet garni), and thickened with a cooked mixture of butter and flour (roux). It serves as the base for many other sauces.
The basic ratio for béchamel sauce is 1 tablespoon butter, 1 tablespoon flour, and 1 cup milk.
https://youtu.be/uunoeLpI638
Béchamel, Basic Sauce. Jon Style
Béchamel sauce is made by heating milk, flavored with spices (bouquet garni), and thickened with a cooked mixture of butter and flour (roux). It serves as the base for many other sauces.
The basic ratio for béchamel sauce is 1 tablespoon butter, 1 tablespoon flour, and 1 cup milk.
https://youtu.be/uunoeLpI638
Open in Cookpad AppSteps
- 1
Place all the bouquet garni spices in the piece of cheesecloth. Close tightly and tie with string.
Put the bouquet garni in a pot and add the milk. Heat the milk until it is just about to boil.
- 2
MAKE WHITE ROUX
In a separate pot, melt the butter over medium heat so it doesn't burn.
Add the flour, mix well, and cook for about 3 minutes without letting it brown. - 3
MAKE THE SAUCE
Add the hot milk with the bouquet garni to the roux, whisking well to prevent lumps. Bring to a boil and cook gently for about 20 minutes.
Add nutmeg. Stir occasionally with a whisk to prevent sticking or burning on the bottom of the pot. If you want a thinner sauce, add a little more milk. The thickness of the sauce depends on how you plan to use it.
Once the sauce is cooked, strain it through a fine mesh sieve.
- 4
Https://youtu.be/uunoeLpI638
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