Bechamel

Ingredients
      40 gr. clarified butter
      50 gr. flour
      5 dl. milk

Preparation
      Melt the butter in a small saucepan and add the flour; mix and cook over low heat for about 5 minutes, stirring constantly. Add the cold milk in a single solution, continuing to turn so that it does not form lumps.
      Raise the heat and simmer for about 10 minutes, stirring often. Then continue cooking over very low heat and in a covered container for 6-7 minutes.

Clarified butter

Ingredients
      250 gr. butter

Preparation
      Melt the butter in a bain-marie in a small pan and let it cook for about 30 minutes, removing the solid residues with the slotted spoon, which will gradually emerge. The part of water present in the butter will have to evaporate, while at the bottom of the container a clear deposit will form, the casein.
      Filter the butter in a strainer covered with a cloth and collect it in a jar, leaving the casein in the cooking pot. If you do not use butter immediately, once it has cooled, keep it in the fridge. The butter is clarified to make it resistant to high temperatures, so that it can be used in frying and browning.