Bechamel

The basic white sauce. Use for everything.

  • 2 T butter
  • 2 T flour
  • 1 c milk
  • Salt and pepper
  • Warm the milk in the microwave or stovetop. Don’t boil.

    Roux: Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for a minute or two, whisking constantly, to take the rawness out of the flour. Whisk in the hot milk, whisking constantly until it comes to a gentle boil. Simmer gently for a minute or so until thickened. Season with salt and pepper to taste.

    Variation: Put a sprig or two or thyme or other herb in the milk when you warm it. Remove the sprig when the sauce is done.

    More variations: Add grated cheese to make a cheese sauce (with a tsp. of Dijon mustard added for macaroni and cheese, for example). Use chicken stock instead of milk (or half stock and half milk) to make a veloute sauce (for your chicken pot pie, for example). Add some heavy cream to enrich the sauce. Add a dash of sherry at the end.

    For a really thick sauce, use 3 T butter and 3 T flour. For a thinner sauce use 1 T butter and 1 t flour.

    Ideas: Add cooked chicken and put it over toast. Mix in some tuna and cooked veggies and put it over noodles. Endless possibilities.

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