This basic white sauce, or Bechamel, is a good base for a casserole, gravy, or cheese sauce, and it is an excellent sauce to dress up plain steamed or boiled vegetables. Lighten the sauce by using half chicken stock or vegetable stock or make it richer with half-and-half or about 1/2 cup of cream with the milk.
Ingredients2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk (I use Almond Milk)
InstructionsIn a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Yield: 1 cup.
Cheddar Sauce - Add 1/4 teaspoon of ground mustard along with the flour and when the sauce has thickened, add about 1/2 cup of shredded cheddar cheese. Serve over vegetables or poached eggs.
Dill Sauce for Fish - Add 1 teaspoon of chopped fresh dill and a dash of grated or ground nutmeg along with the flour.
Mustard Sauce for Ham, Vegetables, or Beef - Add 2 to 3 tablespoons of Dijon mustard (or a similar mustard) to the sauce just before serving.