This white sauce, also known as Béchamel sauce, is one of France’s four “mother sauces,” and it’s a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 cups milk

Directions

1. In 1 ½-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
2. Stir the butter and flour together with a wooden spoon or wire whisk. Stir constantly as you pour in the milk so no lumps form, but if there seems to be a few once the sauce thickens, strain the sauce through a wire-mesh sieve.
3. To make an irresistible cheese sauce, start with making the white sauce with a dash of dry mustard added to the flour. Once the sauce is thickened, stir in shredded cheese---try a sharp Cheddar, a nutty fontina, or a combination of aged Parmesan and Romano. Use a thick cheese sauce stirred up with hot cooked macaroni, poured over toasted tortilla chips for a homemade nacho platter, or spooned over simple omelettes.
4. Replace the milk with a flavorful chicken or beef broth to make a simple gravy. Stir in some chopped fresh herbs, finely chopped green onion, or a pinch of curry powder to switch things up.

Notes

There are few more essential recipes in an accomplished cook’s repertoire than a basic white sauce. Called a béchamel in France, it’s the start of any number of recipes, from a cheesy mac ‘n cheese to a creamy chicken pot pie.