Master Recipe

Béchamel Sauce

makes about 2 cups

NOTE: This recipe produces a thick sauce (the consistency of heavy cream, or slightly thicker), which is ideal for lasagne. For a vegetable gratin, the texture should be thinner, more like light cream.

INSTRUCTIONS:

1. Heat milk in small saucepan over low heat until hot but not scalded or boiling.

2. Meanwhile, melt butter in medium, heavy-bottomed saucepan over medium heat. When butter is foamy, whisk in flour. Whisk constantly for 2 minutes. Do not let flour brown.

3. Remove saucepan from heat. Add several tablespoons hot milk and whisk vigorously. Repeat, adding a few tablespoons more milk. Use wooden spoon to scrape roux from edges of pan. Return pan to very low heat and slowly whisk in the remaining milk, stopping once or twice to scrape roux from edges of pan with wooden spoon.

4. Raise heat to medium-low. Add salt and cook, whisking often, until sauce thickens to consistency of thick heavy cream, about 10 minutes. Remove pan from heat and whisk in pepper. If necessary, whisk in more milk, a tablespoon at time, until sauce is thinned to desired consistency. Use immediately or place plastic wrap directly on surface of sauce (to prevent skin from forming) and cool to room temperature. (Sauce can be refrigerated for up to 2 days. Reheat over very low heat, whisking constantly until smooth. Thin as necessary with a tablespoon or two of milk.)

VARIATIONS:

Sauce Mornay

Classic Mornay contains both Parmesan and Gruyère cheese. Use this sauce as you would Béchamel, in any dish where cheese is appropriate.

Follow master recipe, whisking in 2 ounces grated, shredded, or crumbled Parmesan, cheddar, blue, Swiss, and/or Gruyère cheese along with pepper.

Velouté Sauce

For a richer flavor, add ¹/₄ cup sherry or Marsala with broth.

Follow master recipe, replacing milk with 2 cups canned low-sodium chicken broth.