Ingredients:
1 Cup milk (I use skim/fat free to cut corners)
2 Tbsp cold butter (I don't want to cut corners here, shouldn't use margarine for this!)
2 Tbsp flour (measured and placed in container)
S&P to taste
Directions:
1. In a medium sauce pan, heat butter on medium heat. I like to put my whisk on top of the pat of butter, and swirl the pat around pan until melted. Once butter is melted, gently whisk in flour. As I mentioned in the ingredients, when flour is already measured and placed in a container, i.e. small bowl, cup, etc, you'll need your one hand to pour the flour into the pan, and your other to whisk, you don't want to take your attention away from pan as you don't want anything to burn! This is called making the "roux". You'll see a smooth creamy consistency of the flour and butter. At this point remove pan from heat, and again, pour in milk with one hand and continue to whisk with other hand. Once all is well incorporated return to heat, and slowly let it come to a simmer, all the while continuing to whisk, as you don't want the milk to scald. Once simmering, nearly boiling, remove from heat, and stir, sauce should thicken now.
And there you have it, your sauce béchamel!
Here is where you begin to have fun!
So, that sauce has three ingredients, butter, flour and milk, can be pretty boring. To make your sauce cheesey and garlicy, add in desired amount of garlic (3-4 cloves) and 1/4 cup packed shredded cheese (parmesan works great, acts as an alfredo). Don't forget to salt and pepper, this shouldn't be bland.
Where else could you go with this? You could add in some salsa and pepper jack cheese for a Mexican queso dip, add in spinach to that for an "espinaca con queso" dip.
Have some left over pesto that you thought about tossing? Add it in for a creamy pesto sauce to pour over grilled chicken and penne!
Anything is possible. The white sauce is your starter, and you can really get creative. Have fun with it!
Bon appetit!