Gradually add strained milk mixture, stirring with a whisk until blended. Bring to a boil and cook until thickened, stirring constantly. The resulting béchamel, also known as white sauce, will bring out the rich creaminess in a dish without resorting to saturated fat-laden cream.
Recipes: David BonomOctober 27, 2010
Learn how to make Béchamel Sauce, one of French cuisine's "mother sauces," with our step-by-step guide.