Classic Béchamel Sauce - cooking recipe

Ingredients

30 g butter
30 g all-purpose flour
400 ml milk
1 chicken bouillon cube

Preparation

Melt butter in a pot over low heat.
Add flour slowly while stirring as to not burn.
Add 400ml milk in to the pot little by little.
Add a bouillon cube and keep stirring till it melts and becomes as thick as custard cream.
Turn off the heat.