Why is a white sauce considered basic one for savory dishes?

A white sauce, often referred to as a béchamel, is considered a basic sauce for savory dishes for several reasons:

1. Versatility: The simplicity of a white sauce (butter, flour, milk) allows for easy customization and endless variations. You can add cheese, herbs, spices, or even vegetables to create a variety of flavorful sauces.

2. Flavor Neutrality: The base of a white sauce has a mild, slightly buttery flavor that doesn't overpower the other ingredients in the dish. This makes it a perfect foundation for layering complex flavors.

3. Thickening Properties: The roux (butter and flour mixture) in a white sauce provides a smooth, creamy texture that binds the sauce together and creates a rich mouthfeel.

4. Culinary Foundation: The white sauce is a crucial building block in many classic French sauces, such as Mornay (with cheese), Velouté (with a light stock), and Soubise (with onions). Mastering the basic white sauce unlocks the ability to create a wide range of sophisticated sauces.

5. Ease of Preparation: While achieving a perfectly smooth, lump-free white sauce takes practice, the process is relatively straightforward and can be mastered with a little patience.

6. Affordability: The ingredients for a basic white sauce are readily available and inexpensive, making it a budget-friendly option.

7. Adaptability: A white sauce can be used in countless ways, from coating vegetables and pasta to enriching soups and creating creamy dips. It's a truly versatile ingredient.

In essence, a white sauce is a culinary chameleon, capable of transforming into a vast array of sauces and dressings. It's a fundamental building block in any chef's repertoire and a valuable tool for creating flavorful and satisfying savory dishes.