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This is the basic ratio to make white sauce. Once you remember this, you can also use this ratio for curry or any other kinds of sauce.
<For bechamel sauce>
This is a good thickness for lasagna or gratin.
butter 1: flour 1: milk 10.
So you use 10g of butter, 10g (1 tablespoon) of flour and 100ml of milk.
Then you can add salt and pepper, nutmeg, mustard or cheese depending on your need.
<For white stew>
butter 1: flour 1: milk 25.
So you use 10g of butter, 10g (1 tablespoon) of flour and 200ml of milk.
If you use curry powder as a part of the flour, then it gives you a curry flavor. Sometimes I also use soy milk instead of milk.