Pour the contents of the bowl back into the saucepan and whisk it in.If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above). *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce.(I highly recommend this if you plan to make a cheese sauce with this (posted below). *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s).Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Now you can use your sauce any way you like.
Increase the heat to medium and simmer to blend the flavors, 2 minutes.Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Gradually add the warm milk, whisking constantly.Add the paprika and/or nutmeg (if using) and add the bay leaf. Stir in the flour and cook, stirring, until blended, 1 minute. In a saucepan over medium heat, melt the butter.This sauce is especially good with fish and chicken. Combine 1 teaspoon dry mustard to flour used in sauce.For an onion flavor, add an onion slice to the milk when heating remove onion slice before adding milk to flour and butter mixture. Add 2 or 3 tablespoons of heavy cream to the finished sauce.Cook for a minute or two longer to get more flavor from the herbs. Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce.Substitute chicken, beef, fish, or vegetable broth for the milk.Season with a little mustard or Worcestershire sauce to taste. Add 1/2 cup grated cheese to 1 cup of hot sauce stir over low heat until cheese is melted.DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.Top with seasoned bread crumbs and more cheese finishing in the broiler. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making - better yet use 2 different cheeses), stirring until melted.Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving. Also, constant stirring will help prevent the sauce from scorching on the bottom. NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps.Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes. Melt butter in a saucepan over medium heat.Excellent rendition of this simple bechamel sauce with a bit more panache. Then whisk in your milk or cream and there ya have it. The flour and onion mixture will begin to smell a bit nutty and turn slightly golden - this is what ya want. After the onion is pureed we add the amount of butter called for in this recipe, or thereabouts, and begin incorporating the flour straight into the onion, all the while mixing and mashing like it up together. Also helps the "onion" flavor to mellow for those who aren't fond of onion (like my boyfriend before I started cooking for him I began pureeing the onion simply because he does not like the texture of onion and thought he didn't like the taste - now he knows better). We put nutmeg is almost everything and the 1/4 tsp called for here is a good amount. After the onion has cooked down and out for a good five minutes or so, we add the nutmeg.
I puree a sweet onion until it's literally pulped, then saute the onion in a bit of butter and olive oil or coconut oil (the oil keeps the butter from burning). However, still like our family recipe a bit better. Excellent instruction for those new to this kind of home made sauce base and the taste of this recipe is very good while also easy to spice in different ways.
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