WHITE SAUCE (Sauce Blanche) :
3 tbsp. butter
3 tbsp. flour
2 c. milk
Salt and pepper

Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly. Cook, stirring, about 5 minutes until thickened and smooth. Season to taste with salt and pepper. Makes 2 cups.

FLAVORED WHITE SAUCE (Sauce Bechamel) :
2 c. milk
1 slice onion
6 peppercorns
1 bay leaf
Pinch of ground mace
3 tbsp. butter
3 tbsp. flour
Salt and pepper

Pour the milk into a saucepan and add the onion, peppercorns, bay leaf, and mace. Cover the pan and heat the milk until almost boiling. Remove from the heat and let infuse 5-7 minutes. Strain and discard the flavorings. Melt the butter in the cleaned-out saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly. Cook, stirring, about 5 minutes until thickened and smooth. Season to taste with salt and pepper. Makes 2 cups.

CHEESE SAUCE (Sauce Mornay)

Add 1/2 - 1 cup grated cheese, preferably Gruyere or Swiss, to the finished white or flavored white sauce and stir until smooth. If liked, 1/8 teaspoon freshly grated nutmeg or 1 teaspoon prepared imported dijon mustard may also be added.

ONION SAUCE (Sauce Soubise)

Place 2 large sliced onion in a saucepan; cover with water and bring to a boil. Drain well. Heat 2 tablespoons butter in the pan and cook the onions, covered, until wilted but not colored. Puree the onions in a food processor. Add the onion puree to the finished white or flavored white sauce.