Egg Sauce, or White Sauce

The sauce can be made up to 2 days ahead. Press plastic wrap directly onto the surface to prevent skin formation, then refrigerate. Reheat gently over low heat, whisking constantly and adding 1-2 tablespoons of milk if needed to restore consistency.

Store in an airtight container in the refrigerator for up to 3 days. A skin will form on top; whisk it back in when reheating. Reheat slowly over low heat, stirring constantly. Thin with additional milk if the sauce has thickened too much during storage.