Besciamelle is a very good sauce and I thought that it was not very easy to do. Instead this recipe is easy and permits you to make a perfect cluster-less besciamelle. You’ll need :

• butter, 150 g
• Flour, 4 spoonful
• milk, to reach the fluidity you want

Put the butter in a pot, with a very low fire, melt it; in the meanwhile put the 4 spoonful of flour and stir everything (with a wooden spoon) until you get an homogenous thing. It will look brownish, an fairly low attractive... But we are brave and so we will slowly add the milk, stirring, until we reach an homogeneous, right density besciamelle.

That’s it!