This basic white sauce, also known as a béchamel, is best known for it's role in the cheese sauce of mac and cheese but it is a wonderful topping for vegetables and is traditionally used as a filling in moussaka and lasagne.
Heat 1 cup of milk in microwave or in small saucepan until hot but not boiling.
Set aside. In a medium sauce pan, melt the butter on low heat and whisk in the flour to make a smooth paste.
Cook, on low for 1 minute but do not allow any browning.
Continue cooking and add the hot milk, while whisking gently.
Cook for a further 5 minutes or until the sauce thickens to your liking, all the while stirring with a wooden spoon, to prevent lumps.
Remove from heat and add salt and pepper to taste.
At this point, you can add whatever flavourings you want, herbs, grated cheese, nutmeg, etc. and pour it over your pasta, vegetables or other.
