Bechamel is a basic French white sauce. This recipe includes several variations, including Mornay, mustard sauce, herb sauce, and more.
This is a medium sauce. For a thin sauce, use 1 tablespoon of butter and 1 tablespoon of flour. For a thick sauce, use 3 tablespoons of butter and 3 tablespoons of flour.
Classic Hollandaise Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heated milk
- salt to taste
- white pepper to taste
- Optional: freshly ground nutmeg
- Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.
- Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
- Simmer, stirring frequently, over very low heat for 5 minutes.
- Season with salt and pepper to taste and add a little nutmeg, if desired.
- Makes about 1 cup of medium thick sauce.
Mornay Sauce Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
Velouté Sauce Substitute chicken, beef, fish, or vegetable broth for the milk.
Herb Sauce Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
Cream Sauce Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
Mustard Sauce Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.