Basic white sauce

The basic white sauce is known as béchamel sauce in the classic French kitchen. Large kitchens will almost always keep just this and demi-glace to use as starting point for a range of sauces. It is simple to make, but once made properly is capable of a thousand variations to suit whatever meat, fish or vegetable it is to partner. There are two stages. First you make a butter and flour roux, then you incorporate warm milk. The thickness needed will determine the exact ratio of milk to