White Sauce

The base for this sauce was first introduced in the seventeenth century, becoming very popular in Britain in the eighteenth century. It goes by the name béchamel, and is made with a roux base, a combination of butter cooked with flour. This is a French influence that has become a regular British culinary term. The word roux derives from the French for ‘reddish-brown’. For this recipe, however, the roux is kept at its white stage, early in its cooking process, which maintains a creamy white