Basic Bechamel And Variations
Category: homemade (sauce, meatballs, etc)
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Serves/Makes: 1 cup
Ready in: < 30 minutes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt and freshly ground black pepper, to taste
- 1 pinch freshly grated nutmeg
Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes. Add the milk and stir with a wire whisk over medium heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. VARIATIONS: Mornay Sauce: Add 2 tablespoons grated Parmesan cheese and 2 tablespoons grated Gruyre cheese. Cheese Sauce: Add 1/2 cup grated Cheddar cheese, a dash of cayenne pepper, and 1/2 teaspoon dry mustard. Veloute Sauce: Substitute 1 cup chicken, fish, or beef stock for the milk. Aurore Sauce: Add 1 tablespoon tomato paste. Sauce Soubise or White Onion Sauce: Saute 1 chopped medium onion in 2 tablespoons butter until transparent. Add to recipe of veloute or basic white sauce and simmer over low heat for 30 minutes. Strain before serving. Curry Sauce: Add 1 tablespoon curry powder and cayenne pepper. Horseradish Sauce or Sauce Albert: Add 3 tablespoons horseradish, 2 tablespoons whipping cream, and 1 tablespoon sugar.
Recipe Source: cdkitchen.com
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