Originally Posted by Loprraine
I use the 1 / 1 / 1 ratio that Constance does, and cook it like KE does.
The 1:1 fat and flour ratio is the proper way to make bechemel sauce, but the amount of liquid will vary depending on how thick you want it.
You can always thin the sauce, so add the liquid gradually.
The sauce must come to simmer before the flour will thicken it.