White (Bechamel) Sauce

Basic White or Bechamel Sauce

                                         

This is one of the first recipes that burgeoning cooks should learn. Once you have the hang of this,  you can add grated cheese or other ingredients such as carmelized onions to enhance your meals.

Ingredients

• flour
• 1 stick of butter
• milk or cream (warm)
• salt and pepper to taste
• grated cheese optional

Procedure (Read before starting)

1. Melt butter in a medium sauce pan
2. When melted, stir in approximately 1/2 c of flour. It should melt into the butter without being too wet or too solid. Add a bit extra flour if necessary - but not more than a tablespoon at a time or it will get chunky (time to experiment).
3. Stir over medium heat until thoroughly mixed and add a bit of salt and pepper.
4. Reduce heat slightly and slowly stir in warm milk or cream (room temperature or slightly heated) into the flour mixture, stirring constantly with a whisk so it doesn't scorch. It may take a cup to a cup and a half of liquid. What you want is a thick, creamy sauce.
5. If you want a cheese sauce, add some grated cheese to the mixture but be careful, it will scorch easily. Always work over low heat for this addition.
6. When the mixture is smooth, remove from heat and serve over pot pies, perogies, meat pies or other dishes as required. To refrigerate and reuse, keep covered (will last up to a few days) and simply add a bit of milk when you reheat it, stirring often in the microwave or on the stove top on low-medium heat.