How to... make a white sauce (or béchamel sauce)

A basic white sauce, or béchamel sauce, opens the door to loads of new recipes to add to your repertoire. Once you've mastered the basics, adding milk to a roux (butter and flour, in equal parts), you can add different ingredients depending on how you are using it -- from a creamy white sauce for lasagne and dauphinoise potatoes, infused for fish pie, and cheesy sauce for a vegetable gratin which is what our professional chef makes in this video.

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[cooptoday]

Looks good