This basic white sauce, or béchamel, is a good base for a casserole or cheese sauce.
For a cheese sauce, whisk 1/2 cup of shredded or grated cheese into the finished sauce and continue cooking just until melted.
Use part chicken stock to lighten the stock a bit.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- white or black pepper
For a richer sauce, add a few tablespoons of heavy cream.
Makes 1 cup.