====== Béchamel ======
===== Ingredients ======
==== Measurement in ounces ====
^ Milk or Stock ^ Flour ^ Fat  ^
| 4             | 0.25 | 0.17  |
| 8             | 0.5  | 0.33  |
| 16            | 1    | 0.67  |
| 32            | 2    | 1.3   |
==== Measurement in grams ====
^ Milk or Stock ^ Flour ^ Fat  ^
| 112           |    7  |   5  |
| 225           |   14  |   9  |
| 450           |   28  |  19  |
| 900           |   56  |  37  |

===== Procedure =====
  - Melt the butter in a saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
  - Whisking constantly, add the milk in a steady stream. 
  - Bring the sauce to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.