Basic Bechamel White Sauce With Variations Including Au Gratin

Bechamel is one of the five mother sauces. this means it is a base for many things. if used plain, frequently onion and nutmeg are added. keep this recipe and you don't need a bunch of recipes for variations like au gratin. make it your own.

Steps

Melt butter in a saucepan over medium heat.

Stir in flour and cook over medium , stirring constantly , until mixture is smooth and bubbly , about 1 to 2 minutes.

Also , constant stirring will help prevent the sauce from scorching on the bottom.

If sauce turns lumpy , whisk vigorously with a wire whip or strain through a wire sieve before serving.

Stir in milk or other liquid.

Heat to boiling , stirring constantly.

Boil and stir 1 minute.

Season to taste with salt and pepper.

Option: reduce milk by the same amount you add white wine , sherry or brandy will create a lovely flavor.

Cheese sauce - once sauce is made , remove from heat and stir in 1 / 2 to 1 cup sharp cheddar cheese , stirring until melted.

To au gratin anything use this sauce mixed with potatoes , veggies , meats or whatever and heat through.

Top with seasoned bread crumbs and more cheese finishing in the broiler.

Curry sauce - stir in 1 / 2 teaspoon curry powder with the flour.

Dill sauce - stir in 1 teaspo.

Ingredients

butter, all-purpose flour, milk, salt & freshly ground black pepper