Bechamel sauce

Heat the butter in a pan, slowly stir in the flour and sauté with the warm butter over a gentle, even heat. But be careful not to let the flour brown, otherwise the work will be in vain. Now add the liquids and stir and bring to the boil.

As soon as the sauce has boiled briefly, reduce the heat again and let it simmer a little more until the sauce has a nice consistency, stirring again and again until it has reached the desired consistency.

Season with the spices.