Ingredients :

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Butter 2 T
Flour 3 T
Milk 2 cups
Salt 1/4 t
Pepper, white pinch
Onion (opt.) peeled, quartered 1/4 each
Clove (opt.) whole 1 each
Bay leaf (opt.) whole 1 each
Nutmeg (opt.) grated pinch

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Method :

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1. Heat the butter over medium flame in a heavy bottomed saucepan. Whisk in the flour. Continue to cook the flour-butter mixture (the roux) for 1-2 minutes till it turns a slightly blond color. Do not brown.
2. Add cold milk all at once and whisk in well. Continue to whisk to prevent lumps and bring to a boil. Sauce will thicken. Add salt, pepper and optional seasonings. Reduce heat to low and simmer 15-30 minutes more to cook out any floury flavor. Strain through a sieve.
3. Add any additional ingredients (see below) and serve.

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Variations :

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* Derivative Sauces of Béchamel:
* Sauce Aurore (Tomato cream sauce): stir 1-2 tablespoons of tomato paste into 2 cups of béchamel. For eggs, fish, chicken, vegetables.
* Sauce Crème (Cream sauce): stir 1/2 cup of heavy cream and a squeeze of lemon juice into 2 cups of béchamel. Use over vegetables, fish, chicken or eggs.
* Sauce Dijonnaise (Mustard sauce): add 2-4 tablespoons of Dijon or other mustard to 2 cups of béchamel. Good for fish or ham.
* Sauce Mornay (Cheese sauce): stir 1/4 to 1/2 cup of grated or crumbled cheese into 2 cups of hot béchamel until it is completely melted. Do not boil or the sauce may become stringy. Good cheeses to try are Parmesan, Swiss, cheddar, or blue cheese. Use a good quality cheese or your sauce may be bland. Use for vegetable gratins, eggs, hors d'oeuvres.
* Sauce Soubise (Creamy onion sauce): slowly saute about 1 lb of sliced white onions in some butter until they completely wilt. Do not allow them to brown. Add 2 cups of béchamel, cover and simmer slowly about 20-30 minutes. Puree, strain through a sieve and serve. Goes well with fish and poultry. An essential component of veal Orloff. Just add about 2 cups of chicken, ham, dried chipped beef, peas, mushrooms, etc., to every cup of béchamel. Simmer together and serve over toast or puff pastry shells.
* Béchamel is ideal for creating vegetable gratins. Simply blanch or slowly saute some vegetables until they are partially cooked. Spread them in a shallow baking dish. Spread a layer of béchamel over the top and sprinkle with bread crumbs. Place in a 375° oven and cook till browned on the top.
* Add some chopped ham, chopped parsley, some chopped carrots as optional seasonings if you like.
* A little squeeze of lemon juice or a splash of white wine added at the end can brighten this sauce considerably.