In a heavy saucepan over medium-low heat, melt the butter.
Gradually add the milk, while whisking constantly, until the mixture is well blended and smooth.
Season to taste with salt and pepper.
Bechamel Sauce (White Sauce) can be stored in the refrigerator for up to one day before using. Lay a sheet of plastic wrap directly on top to prevent a "skin" from forming. If it does, whisk vigorously when you reheat the bechamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock.
Vegan White Sauce: Substitute vegetable oil for the butter, and soy or almond milk for the milk in the recipe.
Makes approximately 2 cups.
Bechamel Sauce - Basic White Sauce Recipe: https://whatscookingamerica.net/sauces_condiments/bechamel-sauce.htm