BEchamel Sauce
Béchamel is a creamy French white sauce that can be used with chicken /fish or a base for cream soups.
Variations
- Mornay Sauce - Add 1/2 cup grated cheese to the hot sauce and stir over low heat until cheese is melted. Season with mustard or Worcestershire sauce to taste. Fantastic with vegetables, pasta, or eggs.
- Mustard Sauce - Combine 1 teaspoon dry mustard powder with the flour used in the sauce. Excellent with fish and steak!
- Herb Sauce - Add 1 teaspoon of any freshly chopped herb or 1/2 teaspoon dried herbs during cooking.
- Cream Sauce - Cut an onion ring or slice and put it in the milk while it heats. Remove onion before using milk. This is just for flavor. Add 3 tablespoons of heavy cream to the finished sauce.
Ingredients - Makes 1 cup.
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup hot milk
salt and pepper to taste (If you have white pepper, use it.)
dash ground nutmeg (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup hot milk
salt and pepper to taste (If you have white pepper, use it.)
dash ground nutmeg (optional)
Steps
- Heat milk - don't let it scald or burn.
- In a separate, heavy saucepan, melt butter over medium-low heat. Don't let it brown.
- Add flour and stir continuously until the mixture is blended.
- Gradually add in the hot milk and continue to cook, stirring constantly, until mixture comes to a boil and thickens.
- Turn heat down to a simmer and stir frequently over very low heat. Don't let it stick!
- Season to taste.