While its French name may sound intimidating, learning how to make a béchamel sauce is easier than you might think. Known as one of the "mother" sauces in classic French cuisine, Béchamel is versatile: It's used in dishes such as lasagna, macaroni and cheese, and moussaka, and it can also serve as the base for soufflés, soups, and savory pie fillings. What's more, add a little Swiss cheese, and voilà—you've got Mornay Sauce. We call for white pepper so it isn't visible in the sauce. If it's unavailable, you can omit it.
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.