Forget the lumps. Forget the stodgy thick and unappealing white mass.
A stock standard in your recipe arsenal, bookmark or pin this one for future reference. You will need it again and again. If you get Bechamel right, you will love it. If for some reason you get it wrong (read; use the wrong recipe...as in not this one) then it can be quite a nasty experience. I love adding eggs to my bechamel, and the cooking temps and times need careful attention as well.
Discover Bechamel...here is the best recipe out there. (Just saying!)
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