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Béchamel sauce is a wonderful sauce that is fairly easy to make and is endlessly customizable. It has a short list of ingredients but requires some technique and attention at critical moments to yield a velvety smooth texture and lusciousness. But that really just highlights the need to pay attention to the small things while cooking, aka "nuance".
While I learned how to make this in restaurants, there are variations to make it to your preference. Here are a few tips I think are important to keep in mind:
Always use equal parts of butter to all-purpose flour; melt the butter first and then stir in the flour.
Take your time to “cook” the flour in the butter and stir every so often. The “cooked” flour should have a pleasant aroma, like freshly baked bread with butter.
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