Béchamel sauce, sometimes called white sauce, is a culinary staple. Below you'll find the classic version, but you can personalize it by adding a spice or simply adding a shallot which can be removed once the sauce is cooked.

Seasoning and variations

• Season with salt and white pepper (so as not to color the sauce with black flecks)
• in many Quebecois and Greek recipes, a pinch of nutmeg is added
• since the sauce is relatively bland, it can also be flavored with a touch of curry for chicken; a sprig of dill for fish; a bunch of tarragon for poultry, etc.;
• for salmon pie, add slices of hard-boiled egg 
• you can sauté a minced shallot in the butter at the beginning of the recipe 
• to add a French touch to a sauce for seafood, reduce the amount of milk and add 70 ml (5 tbsp.) white wine or use 1/3 fish stock

1. Melt the butter in a small saucepan;
2. remove the saucepan from the heat; add the flour and a little milk;
3. whisk well; add the remaining milk;
4. return to low heat and let thicken, whisking occasionally so that the sauce is smooth and well-blended.