This is one of the first things Mum taught us to cook as kids because knowing how to cook a basic white sauce or besciamella was essential in our house. It appears in many Italian recipes either as part of the recipe – like in lasagne – or as a delicious topping.
MELT the butter in a large non-stick saucepan over a medium heat.
WHISK in the flour to bind the flour and butter together (the roux).
REMOVE the pan from the heat and slowly add the milk, continuously whisking to incorporate until the butter and flour has dissolved. Taking it off the heat will help you achieve a smooth consistency.
RETURN to the heat, and whisk until it has formed a thick sauce.
SEASON to taste, with a little salt and lots of pepper.