Basic Bechamel White Sauce

This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. Personally, my favorite use of bechamel sauce is to make recipe #514039. (sorry about that, folks... But that is what my mother always called it). Enjoy. *note see steps #5 & #6 if desiring a thinner bechamel or a cheese sauce. *note: i have also been known to sub 1/4 cup of the liquids with 1/4 cup white wine (but that's my little secret... At least it used to be).

Steps

In a saucepan over medium heat , melt the butter.

Stir in the flour and cook , stirring , until blended , 1 minute.

Add the paprika and / or nutmeg and add the bay leaf.

Gradually add the warm milk , whisking constantly.

Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened , 4 to 5 minutes.

Season with salt and white pepper.

Increase the heat to medium and simmer to blend the flavors , 2 minutes.

Discard the bay leaf before using.

Now you can use your sauce any way you like.

Like i said before , my personal favorite use is for making recipe #514039 , but i also like eating this bechamel , as is , on veggies or making a cheese sauce.

Enjoy !.

(i highly recommend this if you plan to make a cheese sauce with this.

If a lighter cheese sauce is desired , substitute chicken stock for part of the milk , or use a lesser amount of the flour & butter ratio.

Ingredients

unsalted butter, all-purpose flour, paprika, nutmeg, bay leaf, milk, fresh ground white pepper