Make Roux
Melt butter.
Add equal amount of flour.
Cook 5-10 minutes until sandy.
Make Béchamel
Heat milk until hot.
Gradually add hot milk to roux, stirring continuously on low heat.
Season with salt and whisk until smooth.
Mornay Sauce
Stir in Gruyere and cheddar cheese until melted.
Croque Monsieur Variation
Pipe Mornay sauce onto bread, layer with ham and cheese, grill until golden.
Subiste Sauce
Sauté onions until soft, then blend with béchamel.
Serve with lamb.
Mustard Sauce
Incorporate mustard, pepper, and tarragon into béchamel.
Serve with chicken.
Sauce Aurora
Mix tomato passata into béchamel.
Combine with pasta, garnish with basil.
Horseradish Sauce
Blend fresh grated horseradish, creamed horseradish, black pepper, and vinegar into béchamel.
Serve with steak.
Parsley Sauce
Add lemon juice and chopped parsley to béchamel.
Serve with fish.
