Although the flavor of white pepper is not very different from the flavor of black pepper, black pepper is not used because it tends to look like flecks of dirt in a white sauce. Now that you've learned to make a basic white sauce, you can use it for an endless number of other sauces. Almost any flavoring can be added. Fresh herbs, Dijon mustard and spices such as curry powder and paprika also are great additions. When well-made, these smooth, delicate sauces are good partners for many foods.
Thin sauce is used as a base for creamed soup, as a dessert sauce, or as a coating.
Medium-thick sauce is used in casseroles or in such dishes as Chicken A la King. Thick sauce can be spooned, sparingly over meat, or can be used as a binding agent for croquettes. Almost all vegetables can be served with white sauce, as can light-meat chicken and turkey. Other ideas for serving sauces include pouring a sauce over a dish, spooning a sauce onto the plate and setting the food on top, or serving it separately in a bowl. Often your decision depends on how the food looks.