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1
Spread the flour out evenly in a microwave-safe container.
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2
Microwave, uncovered, for a bit less than a minute at 500w.
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3
Mix, using a cutting motion.
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4
Put the butter in a heavy-bottom pan.
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5
It will foam up.
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6
When you think that the foam can't get any finer, add the flour from step 1.
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7
Mix well and keep cooking until the butter and flour blend together.
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8
I recommend using a whisk.
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9
Lift the pan up occasionally to prevent any burning.
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10
Add just a little cold milk, and mix well.
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11
Really mix well here.
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12
When the milk is incorporated, add a bit more milk and mix.
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13
Mix well.
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14
Add a bit more milk and mix.
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15
Keep stirring well.
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16
Add a bit more milk and mix well.
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17
You can no longer see the pattern the whisk makes in the sauce at this point.
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18
Up to this point 100 ml of milk (about a third of the total) has been added in batches.
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19
Add the rest of the milk 100 ml at a time.
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20
Turn the heat up a little bit, and mix and simmer until the sauce has thickened.
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21
When the sauce has thickened, simmer over low heat until it's smooth.
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22
When the sauce is smooth and shiny, it's done.
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23
The surface dries out and forms a film in no time.
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24
If you are concerned about that, skewer a piece of butter with a fork and spread the butter over the surface of the sauce.
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25
If this sauce is for a gratin (especially macaroni gratin), make it thinner.
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26
If the sauce is for cream croquettes, make it thicker.
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27
(Use a 1:1:4 or 1:1:5 ratio of flour, butter and milk).
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28
Use the sauce with meat sauce and eggplant for a lasagna style dish.
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29
See Okaachan's Showa-retro style meat sauce recipe..
