White Sauce

Béchamel (White Sauce)

2 Tbl. butter
2 Tbl. flour
1 c. milk
salt and white pepper
In a 1 1/2 qt. saucepan, over medium heat, melt butter. Add flour and cook, stirring until butter-flour mixture is bubbling and foamy. Remove pan from heat and, using a wire whisk, gradually blend in milk. Return pan to heat and cook, stirring, until sauce is smooth, thick, and boiling. Season to taste with salt and pepper.
Makes 1 cup.
Velouté:
Prepare White Sauce, but use regular-strength chicken broth instead of milk. Use with cooked vegetables or poultry.
Cheddar Cheese Sauce:
Prepare White Sauce, but stir 1/2 cup shredded cheddar cheese into finished sauce and simmer until cheese is melted. Good with broccoli, cauliflower, potatoes, and other vegetables.
Mornay Sauce:
Prepare White Sauce, but stir a dash of nutmeg and 1/4 to 1/2 cup grated parmesan cheese into finished sauce and simmer for 2 minutes. Serve with broccoli, cauliflower, potatoes, crab, oysters, scallops, fish, poultry, pasta, or eggs.
Mushroom Sauce:
Melt butter for White Sauce. In it, cook 1/4 lb. sliced mushrooms until soft. Proceed with recipe, but use 1 cup half-and-half instead of milk. Stir 2 tsp. each lemon juice and dry sherry into finished sauce. Good with green beans, potatoes, and beef.