You only need three ingredients to make the mother of white sauces.
Béchamel is probably the most used mother sauce at home. By itself, béchamel is good enough to bind dishes such as casseroles or work as a base for baked goods (it’s commonly used for soufflés). But you can also build on it, even making it into a savory pasta sauce or a creamy cheese topping.
In a pan over medium heat, add the butter and heat until melted.
Add the flour and whisk continuously to avoid lumps, cooking for 3 minutes or until slightly golden.
Add in the milk, whisking until simmering and thickened, about 5 more minutes. Remove from heat.
To make it vegan, substitute the butter and milk in this recipe with oil and your non-dairy milk of choice (almond, soy, pistachio, etc).
