Meanwhile, add water to the flour until you get a smooth purée.
Bechamel Sauce
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30-40 gr. butter
2 tablespoons flour
2 cups milk
2 egg yolks
1/2 tablespoon salt
Heat the butter over low heat in a medium saucepan.
When the butter melts, add the flour purée and stir well.
Stir well until smooth. Cook over low heat until the mixture turns light golden color.
Add the milk to the butter mixture and whisking continuously until very smooth.
Cook for another 5-7 minutes stirring constantly, then remove from heat, season with salt and add the egg yolks.
Stir continuously until the egg yolks blend well.
The sauce goes well with vegetables, pasta, fish and mushrooms.
