In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
White Sauce Tips
How do I make a perfect white sauce?
Mastering this basic white sauce recipe, also known as Béchamel, takes little time and puts a world of recipes at your fingertips. It's even one of the essential French "mother sauces" that you learn in cooking school! Whisking the butter and flour well while slowly adding the milk will result in a smooth, creamy sauce every time. If you end up a with a broken sauce, no worries! There are ways to fix a broken sauce in no time flat.
Using the sauce immediately ensures optimal consistency for your recipe, but it can be made ahead and refrigerated up to 3 days if needed. When ready to use, warm gently over low heat and whisk until smooth. If the sauce is too thick, add warm milk or cream 1 tablespoon at a time. Freezing is a good option if you have an abundance of sauce. Spoon sauce into a freezer-safe container, placing a layer of plastic wrap directly on top of the sauce; seal tightly and freeze for up to 6 months.