How to make Bechamel sauce

Bechamel sauce works well in creamed foods and can be added to leftovers to make an entirely new dish. Sauce Bechamel was invented sometime around the 1600s and named after a courier, presumably in France. Some people incorrectly attribute the sauces' invention to Louis de Bechameil who was a financier. Originally it consisted of veal stock, milk and seasonings. Then it was strained and cream was added to make the sauce thicker and richer.Here are the ingredients and directions on how to make a modern version of the sauce:Ingredients:4 tsp flour4 tsp butterpepper (freshly ground) and salt2 1/2 cups milkDirections:Start heating the milk on low heat in a separate pan. Then, melt butter in a medium skillet and add the flour. Stir everything together for about 2 or 3 minutes but don't allow the mix to brown. Add the milk and stir it in. This recipe is easier if the milk is hot. It should be bubbling slightly around the rim of the pan. If you've made this sauce a few times you may be able to add the milk without heating it first, but if it's your first time, we recommend you heat it. Boil the sauce, then add pepper and salt, if desired. Lower the heat and cook for a couple more minutes. Yields about 2 cups.Many other sauces are based on Bechamel sauce. Some examples are:Soubise sauce -- A sauce using cream and onions in the Bechamel base.Nantua sauce -- A Bechamel base with crayfish butter and cream. Often used in seafood or egg meals.Mornay sauce -- Cheese is added along with some seasonings. The cheese can be Parmesan, swiss, gruyere, white cheddar, a mix of several cheeses, or completely different cheeses altogether.Cheddar cheese sauce -- A Bechamel sauce with cheddar cheese added. Often used over vegetables or pasta. Sometimes includes Worcestershire sauce or dry mustard.Creme sauce -- Bechamel sauce plus onion, bay leaves, and light cream. Its many variations include Champagne cream sauce, Ginger cream sauce, Hazelnut cream sauce, lemon cream sauce, orange cream sauce, mustard cream sauce, sausage cream sauce, wasabi cream sauce, vanilla cream sauce, and others.

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