Béchamel Sauce

Béchamel is a creamy French white sauce that can be used with chicken or fish and a base for cram 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.
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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)
  1. Heat milk - don't let it scald or burn.
  2. In a separate, heavy saucepan, melt butter over medium-low heat.  Don't let it brown.  
  3. Add flour and stir continuously until the mixture is blended.
  4. Gradually add in the hot milk and continue to cook, stirring constantly, until mixture comes to a boil and thickens.
  5. Turn heat down to a simmer and stir frequently over very low heat.  Don't let it stick!
  6. Season to taste.