Bechamel Sauce (bay-sher-mel)

Otherwise known as the Mother of All Sauce, bechamel sauce is really a breeze to prepare and it's soooooooooo versatile, you can add it to almost anything as a base.

Using equal portion of butter to flour and cook it with milk, it's easily done in less than 10mins. Son1 likes it on its own with his spaghetti, turning it instantly to his version of 'carbonara spaghetti'.

Just throw in loadful of fried bacon and mushroom, some salt for seasoning and a meal is served.

Son2,... like I said, prefers Oriental.

Quite coincidentally, Man likes this version of white sauce Carbonara too. Of course we all know there's more to carbonara than this. But hey, really, who cares to differ? As long as the diners are happy, the chef is too.

Here's what you'd need:

* 2 tbsp butter (heaps, about 30gm, salted / unsalted no matter)
* 2 tbsp plain flour
* 2 cups milk
* Salt to taste

This is what I did:

1. In a heated pan, heat up butter till melted. Using a wooden spoon, lightly spread butter to a wider circle.

2. Add in flour and cook the mixture over low fire. Stirring constantly.

3. Add in milk and continue to cook and stir gently till sauce thickens. Season with salt and pepper to taste.

Sauce is done at this point! You may now add to any pasta / lasagne tomato sauce or as a base to your pizza... and continue your other cooking.

If however you are proceeding to cook Son1's version of Carbonara,...

4. Add in sliced mushrooms midway through step 3. Do not add in all the milk here as yet! Let mixture slow simmer and cook the mushrooms, stirring and adding more milk as you go till mushrooms are cooked and sauce thickens.

5. Add in pre-fried bacons. You may add in some mixed herbs... dried or fresh as you fancy. Salt and pepper to taste.

6. Throw in cooked and drained pasta. Toss to combine and serve immediately.