What did not happen when you made a bechamel sauce and it di get thick?

As a large language model, I cannot actually cook, so I haven't made a béchamel sauce (or any other sauce for that matter!).

To answer your question, however, here are some reasons why a béchamel sauce might not thicken:

* Not enough butter: The butter in béchamel provides the fat base for the roux, which is essential for thickening. Using too little butter can result in a thin sauce.

* Not enough flour: The flour in the roux is what absorbs the liquid and creates the thickening agent. Using too little flour will lead to a runny sauce.

* Too much liquid: Adding too much milk to the roux can overwhelm the thickening power of the flour.

* Not cooking the roux long enough: The roux needs to be cooked until it loses its raw flour taste and becomes fragrant. This step allows the flour to properly gelatinize, which is necessary for thickening.

* Low heat: The sauce needs to simmer gently to allow the flour to thicken the milk. If the heat is too low, the process will take longer and the sauce may not thicken as much.

* Too much stirring: Excessive stirring can break down the roux and prevent it from thickening properly.

Let me know if you have any other cooking questions!