my sauce ended up tasting like butter mostly, i think because i over browned my butter.

This recipe is the base for many of my sauces and gravies. It is so versatile that I have found a wide variety of things to do with it just by adding different things to it. My family loves it when I add crumbled cooked sausage and serve it with biscuits, but my favorites involve adding any one (or two, or three, or...) of a large selection of cheeses for wonderful sauces to go over vegetables, eggs, or meats. My sister would freak if she knew that my "special" broccoli cheddar soup is really just a cheesy besciamella with bits of broccoli simmered in it. Experiment with this; have fun and find lots of new flavors.

What a great white sauce! Easy to make and fun to watch -- adding the first cup of hot milk to the roux is almost magical as this thick rich sauce develops before your eyes. I am sold on this two pot method.