Béchamel sauce

Photo: Randy Mayor

While its French name may sound intimidating, learning how to make a béchamel sauce is easier than you might think. Known as one of the "mother" sauces in classic French cuisine, Béchamel is versatile: It's used in dishes such as lasagna, macaroni and cheese, and moussaka, and it can also serve as the base for soufflés, soups, and savory pie fillings. What's more, add a little Swiss cheese, and voilà you've got Mornay Sauce. We call for white pepper so it isn't visible in the sauce. If it's unavailable, you can omit it.

Ingredients: 

• 5 tbsp butter
• 4 tbsp all-purpose flour
• 1 cups milk
• 1 tsp salt
• 1/4 tsp grated nutmeg
• 1 bay leaf

Preparation:

1. Melt butter in a saucepan medium heat. 
2. Add flour into saucepan and whisk in the flour until it forms a smooth paste. 
3. Continue whisking, cook for about 1 minutes, and then gradually add milk, stirring with a whisk until well mixed. 
4. Continue whisking until the sauce is completely heated through, smooth, and thickened. 
5. Remove from the heat and season with the salt and nutmeg.

Tips: 

try making it with bacon or sausage fat for an amazing white gravy.