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http://www.thekitchn.com/feedburnermain

(Image credit: Lauren Volo)

See this creamy goop? This is a piece of culinary magic that holds casseroles together, forms the base of soufflés, and can even be turned into a pasta sauce with a few extra ingredients. Béchamel, known as white sauce in the Midwestern kitchens of my youth, is a very, very helpful thing to know.

Here’s why, and how to make it.

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