By Michael Williamson
A few months back I did a traditional red tomato sauce for pastas or pizza.
This week, I wanted to do my favorite white sauce as an alternative. This sauce is rich and creamy and goes well with pasta or as the base for other kinds of sauces. It is incredibly simple without sacrificing any flavor.
The traditional white sauce, or béchamel, involves flour and milk and isn’t unlike the base for a classic sausage gravy. Béchamel functions as one of the “mother sauces” of French cooking. My version is fewer ingredients but a similar result.
With a few simple items, you can have a quality dish and pair it with any pasta of your choice. One of my favorite…