Ingredients: Simple 5-4-3-2-1 method… 5 tablespoons of butter 4 tablespoons of flour 3 cups of milk 2 teaspoons salt (kosher or sea salt, please) 1 pinch ground pepper (white pepper if you want to maintain the color).

This is a “béchamel” - one of the so-called “Mother Sauces” from which you can make tons of variations. If you stir in a ton of grated parmesan, for example, this becomes an Alfredo sauce.

1. Warm the milk over medium-low heat in its own small pot. Don’t let it boil.
2. Melt the butter over medium high heat in a saucepan.
3. Add the flour while whisking constantly after the butter is all melted.
4. Continue whisking until all the flour is incorporated and you have a smooth paste. You’re basically maxing a roux.
5. Stir frequently (it doesn’t have to be constantly) until the butter/flour starts turning a bit golden and smells toasty.
6. Slowly pour your warm milk into the butter/flour while whisking until it’s all smooth.
7. Continue stirring frequently until sauce reaches desired thickness. Add salt/pepper to taste. Sauce will thicken further when cooling.

Now that you have your cream sauce, you can add anything else to transform it, or use it directly on a grilled ham/cheese to make a croque-monsieur. Aren’t you fancy!