White sauce

This is the way I make béchamel sauce most of the time. My mother’s method was the same as above, except she put a little nut of a chicken stock cube – about ¼–⅓ of a cube – in the pan along with the butter and flour and made roux of them all together. This makes a good savoury sauce; the stock isn’t very pronounced, it just gives a more flavourful saltiness. So make really sure you don’t seaso