we're making a classic uh bechamel the only way you add cheese it's called a mornay but it's just literally butter and flour cooked down uh keep it blonde then you're gonna add milk trevor's going to evaporate i'm going whole yeah i'm going to put my heat a little bit up because i need to get a little more foamy what are you doing i'm cooking i'm cooking i'm not doing it no not right now stir your roux sorry okay mine's looking nice and blonde the flour's cooked i'm gonna add trevor well i'm gonna get mine nice and blond okay is mine yeah it's good it's good it's good yeah i add the milk uh like a quarter at a time yeah continually whisk there you go should get nice and thick should get nice and thick i don't know what to say now that i'm not copying i know it's really weird we set ourselves up poorly for a bit yeah okay all right build milk
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