White Sauce, also known as Béchamel Sauce (which is traditionally used on top of the Greek dish, moussaka), is often used as a base for other sauces. Our version of this French cuisine sauce, using our herb blend, Fines Herbes, offers a mild and lower-fat version of many sauces. You will find this sauce a lighter version as a replacement for Hollandaise Sauce on Eggs Benedict, or cheese sauces on vegetables. It is the perfect sauce for steamed vegetables, grilled fish or chicken, imparting a mild herbal taste that does not overwhelm the flavours of your dish.
In small saucepan, melt:
2 tbsp butter
2 tbsp all-purpose flour
¼ tsp salt
Pinch of ground black or white pepper
½ tsp Fines Herbes Herb Blend
1 ½ cups milk
Cook, stirring, over medium heat until thickened and bubbly.