Bechemel the Versatile

There are a lot of various recipes you can make with the basic Bechemel. The possibilities are endless.

4 Tablespoons butter
4 Tablespoons flour
2 cups milk or cream
Salt and pepper to taste

Over medium heat, melt the butter. Add flour and stir for 1-2 minutes. Turn the heat down to medium lo (about a  3 setting). Add milk. Add salt and pepper to taste. When the sauce thickens, turn off the heat.

1. Variation. Use 1 c. Chicken broth, 1 c. Milk. Add cooked diced chicken  and mixed frozen veggies (peas, carrots, corn).  Top with biscuits and bake for 12-15 minutes or make it into pot pie or serve with pasta.

2. Add Parmesan and add cook veggies and a splash of white wine to serve with linguini (pasta primavera).

3. Add cheddar cheese 1-2 cups for Mac you have a great Mac and cheese sauce or topping for cooked broccoli or cauliflower.

4. Add Parmesan and Mozzarella for a sauce that you can use when making lasagne. Just use in place of ricotta.  Recipe I'll be posted next.

5. Add cheddar cheese, chicken or veggie broth, some milk and broccoli puree with mace for a nice broccoli soup.

6. First cook your finely diced celery, carrots with oil. Remove and set side. Add Bechemel ingredient and then add Parmesan with 1 cup broth and 1-2 cups of milk or cream and mashed, cooked (4 large russet) potatoes and garlic for some creamy potato soup.

7. After frying pork chops or chicken. Add the butter and flour with a splash or red wine and milk or cream for a nice gravy.