What Flour Do You Use For A White Sauce?

White sauce is also known as Bechamel sauce, and is one of the five mother sauces of 'sauces meres' of French cuisine. Nowadays, It is usually made by whisking over-cooked milk into a white flour-butter roux. How thick the sauce is depends on how much milk and flour have been added.

From what I know, I think that all-purpose flour is mainly used. For a basic white sauce you need: 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and a little salt and pepper. Using a heavy saucepan on low heat, melt the butter. With a wire whisk, stir in the flour. Cook on low heat for 3 minutes, stirring constantly, creating a roux. Make sure the mixture doesn't brown.  Stir in the milk, whisking constantly. Cook on low heat for 3-5 minutes until the sauce begins to thicken. Season as you wish. This should make 1 cup.