Celebrating Modern Jewish Living Through Food, Tradition, and Family
The fancy name for the basic white sauce is Bechamel Sauce. Bechamel is considered one of the base French sauces upon which other sauces are built, such as Mornay Sauce and Mustard Sauce. Think of it as a great foundation for some of the most delicious recipes in French cooking.
I happen to love creamy sauces and I have made this many times. This is the sauce that you find in pot pies, gratins, Chicken Fried Steak, or Chicken a la King, although you can use Bechamel for just about anything. When you add Cheddar cheese to a basic Bechamel, you have the basis for a delicious Mac and Cheese. See where I’m going with this?
God, I love the French.
In any case, follow the recipe and see what you can create. This recipe will work over veggies, fish, or poultry. Feel free to doctor it up to your liking as it is extremely versatile (and you pretty much can’t kill it), LOL.
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground nutmeg or to taste optional
- 2 cups Whole milk
Melt butter in a medium saucepan over medium heat. Do not brown. Remove from heat and add the flour, stirring constantly. Put back on the stove. Add the salt and pepper and stir until completely smooth. Add milk, a little at a time stirring constantly. Bring to a boil, stirring constantly. Reduce heat and simmer for about 1-2 minutes.