Baking

Milk gravy and béchamel are the same, save for name—one lives in the American southeast, the other across the ocean in France. For both: You make a blonde roux, whisk in whole milk, cook until thick, and season to taste. The ratio of roux to milk depends on what you’re going for. Lasagna? Mac and cheese? Biscuits and gravy? Here, we’ll borrow inspiration from the last—just swap out the biscuit and call in a crispy, baked potato. The white pepper is old-school French, used in classic recipes for its color—or lack thereof. While black pepper would discolor a pristine hollandaise or béchamel with countless specks and spots, white pepper blends right in. And I totally love its earthy flavor.

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