How to make it

  • Over low heat, melt butter and add flour. If you need a very white sauce, just cook until flour and butter are well incorporated, if you want a richer, nuttier flavor, cook until the desired depth of color is acheived.
  • Slowly add milk and cook until thickened.
  • ~@~
  • Add salt and white pepper to taste, and you have a basic white sauce for scalloped dishes.
  • ~
  • As you add the milk:
  • Add a bay leaf, and carmelized onions for a Bechamel sauce (Remove bay leave when thickened)
  • ~
  • Add 1/3 cup of parmesan cheese for Alfredo
  • ~
  • Temper and add 2 egg yolks, 1/4 c white vinegar, minced onion or shallots and a little terragon for Bearnaise sauce
  • ~
  • Temper and add 2 egg yolks, and lemon juice for Hollandaise

Reviews & Comments 1

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    " It was excellent "
    grandmacooks ate it and said...
    Great basic sauce recipe with all the variations!
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