Also known as Béchamel sauce, it is versatile and has many uses. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken. Serve "as is," make it into a cheese sauce or spice it up with mustard, dill or curry.
Increase butter to 1/4 cup and flour to 1/4 cup.
Decrease butter to 1 tablespoon and flour to 1 tablespoon.
Stir in 1/4 teaspoon ground mustard with the flour. After boiling and stirring sauce 1 minute, stir in 1/2 cup shredded Cheddar cheese (2 ounces) until melted. Serve with eggs and vegetables or over toast for Welsh rabbit. About 1 1/3 cups sauce.
Stir in 1/2 teaspoon curry powder with the flour. Serve with chicken, lamb and shrimp.
Stir in 1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed and dash of ground nutmeg with the flour. Serve with fish.
Decrease butter to 1 tablespoon and flour to 1 tablespoon. After boiling and stirring sauce 1 minute, stir in 3 tablespoons Dijon mustard. Serve with beef, veal, ham and vegetables.
1. Stir flour, salt and pepper into melted butter. Cook, stirring constantly, until mixture is smooth and bubbly.
2. Heat sauce to boiling, stirring constantly. Boil and stir 1 minute.
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