Oui Bechamel Sauce

French sauces can be quite difficult. They often require exactitude as to ingredients and especially technique.

But that is not this one. A Béchamel sauce is simple. It is a milk sauce. It is a mathematical construct.

Once you understand the math, you never need another recipe. Not even this one. But do visit it from time to time anyway, because it will get lonely otherwise.

So just remember to count, and you will be fine.

And did I say versatile? It is the queen of versatile sauces. From the basic recipe you can concoct all manner of delightful “new” sauces, and that makes it worth its weight in budda.

INGREDIENTS:

• 2 TBSP butter
• 2 TBSP flour
• 2 c of warmed milk
• a pinch of salt, a pinch of pepper (white if you are pretentious)
• 1/2 tsp freshly grated nutmeg

INSTRUCTIONS:

1. Melt the butter in a sauce pan. Add the flour and whisk until combined, cook for a minute, letting it bubble.
2. Add the warmed milk, and stir.
3. Continue heating the mixture until it starts to lightly boil, whisking from time to time. Watch it thicken up nicely.
4. Add the salt, pepper and nutmeg.
5. Done.

Serves: 2 cups

Now as to uses:

• The ratio is 1:1:1 so it’s 1 tbsp to 1 tbsp to one cup. You can make more or less, just stay with the ratio.
• Cheese sauces can be made by adding the same ration of grated cheese. If making one cup of sauce, add one cup of cheese. You can use any you like, a cheddar sauce for mac and cheese, a parmesan for parmesan sauce, etc.
• Used by itself, the béchamel is often used as the “cream” for creamed peas or pearl onions, or frankly any veggie you might want to do this way.
• Some folks use it in place of a red sauce in lasagna.
• Add other herbs if you wish.
• Omit the nutmeg if you wish.
• It can be used in place of a canned soup in casseroles, just season it to please the dish.
• Experiment. It is versatile, easy to make and can’t be screwed up unless you work  at it.