melt the butter
add the flour to the butter. mix it well
Now you have something what is called "Einbrenn" (roux) its traditionaly used to inspissate soups in Austria
add the milk.
keep stiring on a low heat until its inspissated.
add salt and pepper and you have the finished bechamel sauce
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.