White Sauce Variations

Melt the butter in a saucepan over medium heat.

Stir in the flour and cook for about a minute.

Gradually whisk in the milk until smooth.

Add the tomato purée and continue to cook until the sauce thickens.

Season with salt and pepper.

Melt the butter in a saucepan over medium heat.

Stir in the flour and cook until lightly golden.

Gradually add milk, stirring constantly, until the sauce begins to thicken.

Stir in the heavy cream and season with salt.

Prepare a béchamel by melting butter and incorporating flour over medium heat.

Add milk gradually, whisking to prevent lumps.

Stir in cheese until melted and smooth.

Season with nutmeg and pepper.

Melt the butter, add flour to create a roux.

Gradually add fish stock while whisking.

Stir in shrimp/crayfish, followed by cream.

Season with salt.

Cook onions in butter until soft.

Add flour, stir, then slowly mix in milk.

Simmer till sauce thickens and season.