Preparation / Directions:
Heat the butter in a saucepan and stir in the flour. Cook, stirring with a wire whisk, until thoroughly blended.
Scald the milk with the onion and parsley. Strain it into the butter-flour mixture, stirring constantly with the wire whisk. When the mixture is thickened and smooth, add the cream. Do not boil.
Season the sauce with salt and pepper, and add nutmeg.
NOTES: Bechamel, or white sauce, is a foundation sauce of French cuisine. If the home cook could learn to make but one sauce, this would be the most valuable because it is the basis for countless dishes. It may be made with milk alone or enriched with additional cream, or part of the liquid may be stock.
VARIATIONS: Sauteed mushrooms may be added to this sauce making it a creamy mushroom sauce.
MORNAY SAUCE: Add 1 cup Gruyere cheese to the hot sauce and stir over low heat until melted. Season with mustard and Worcestershire sauce to taste.
SAUCE VELOUTE: Substitute chicken, beef or fish stock for the milk and proceed as for white sauce.
MUSTARD SAUCE: Combine 1 teaspoon dry mustard with the flour when making the white sauce.
FRESH HERB SAUCE: Add 2 teaspoons freshly chopped herbs such as parsley or dill.
DRIED HERB SAUCE: Add 1/2 teaspoon dried herbs such as thyme or oregano.
Makes 2 cups
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