Did you know that multiple recipes within the early twentieth century called for an ingredient referred to as “white sauce” without any further details explaining how to make the sauce? It can be assumed that this ingredient was common enough that this explanation was deemed non-essential and thus absent from the Eaton’s cookbook even though recipes within it require the sauce. White sauce, sometimes called “béchamel”, is made up of varying combinations of flour, butter, and milk or crème depending on desired thickness. It is most often used in dishes such as pastas, crème-based soups, within casseroles or soufflés, and sometimes used as a gravy or a sauce.