In French cooking, there are five mother sauces—béchamel, velouté, espagnole, sauce tomat and hollandaise—which are the foundation of many other sauces. Understanding how to prepare these will make you a much better home cook. For those who love mac and cheese and want to start making it from scratch at home, it begins with knowing how to make béchamel. So we went to Kris Morningstar of Terrine in Los Angeles to learn how he transforms butter, flour, milk, salt and nutmeg in the rich white sauce that becomes the base of your macaroni and cheese or perhaps your chicken pot pie.
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