bechamel sauce

i think i heard a white sauce is one of four main sauces a chef should know how to make. the other three, i do not know about but this one turned out good over pasta, chicken, and brocolis:

1 c milk
2 T butter
1.5 T flour
salt
pepper
(oregano, garlic powder, parmesan cheese)

heat the milk in a pot to almost boiling.
melt butter in a skillet.
add the flour and mix in with a wooden spoon.
let this go a few minutes.

spoon about 2 T hot milk in and mix in.
when this is incorporated, another 2 T.
eventually, add a little more milk each time
letting it thicken and heat before adding more.

let it go about 10 minutes.

add spices and the cheese and soon after
remove it from the heat.