- Sauce Béchamel (Basic White Sauce)
- The ingredients for a basic medium white sauce are:
- 4 tbs butter
- 4 tbs flour
- 2 c milk
- Salt and white pepper to taste
Make a roux out of the flour and butter. Cook until the flour is slightly brown. Scald the milk. Whisk the milk into the roux. Stir until thickened.
Yield: 1 pint
- Sauce Créme (Cream Sauce)
- Add 1 cup cream to 1 pint of Sauce Béchamel. Reduce to ¾ its original volume. Add an additional ½ cup cream.
- Sauce Mornay (Cheese Sauce)
- Add equal parts of Greyere and Parmesan cheese to Sauce Béchamel. Portions are up to you (¼ to ½ c each). Other cheeses may be used.
- Sauce Soubise.
- Combine Sauce Béchamel with pureed onions.