Basic White Sauce (also known as Bechemal)

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
dash salt
dash white or black pepper

In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.

Mornay Sauce

Add 1/2 cup of grated Swiss, Gruyere or Emmanthal cheese after sauce thickens. Remove from heat and whisk until melted and smooth.

Onion White Sauce

Cook 1 Tbsp. minced onion in the butter until translucent. Then add the flour and continue with the recipe.

Mustard White Sauce

Whisk in 1-2 tsp. prepared mustard after the sauce is thickened.

Brown Sauce

When cooking the flour and butter mixture together, stir constantly and cook until the mixture begins to turn brown. Use chicken or beef stock instead of the milk.

Curry Sauce