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. 

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.

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.